Vanilla Cupcakes Recipe

Vanilla Cupcakes

I never thought a cupcake could ever stand alone, not to mention a vanilla cupcake,  until this recipe.

The quintessential Vanilla Cupcakes Recipe.

Who would have thought that I would flip my lid for VANILLA!??

Have I been converted??

I  did not put any icing on them and I ate 3!!

And then I put icing on them and ate another 3….don’t judge me.

They are simply perfect just they way they are and even perfect-er with icing!

4.4 from 7 reviews
Vanilla Cupcakes Recipe
 
Prep time
Cook time
Total time
 
All ingredients must be at room temperature before mixing.

Chocolate Cupcakes omit ½ cup of the flour and replace with ½ cup of Cocoa Powder.

Preheat oven to 350° F.
Author:
Serves: 16
Ingredients
  • Unsalted Butter 10 Tablespoons (140g)
  • Granulated Sugar 1¼ cup (250g)
  • Eggs Large 3 (150g)
  • Vanilla Extract 2 teaspoons (or vanilla paste)
  • Buttermilk 1 cup (237ml) **SEE NOTES
  • Cake Flour 2 cup (240g)
  • Baking Powder 1½ teaspoons (7g)
  • Salt ¼ teaspoon (1.5g)
Instructions
  1. In the bowl of your Kitchen Aid mixer with the paddle attachment (or with a hand blender) cream the butter with the granulated sugar on high speed until light and fluffy, about 5 minutes.
  2. Scrape the bottom and sides of the bowl, then add the eggs and vanilla one at a time.
  3. Sift the flour with the baking powder and salt.
  4. Next you will add ⅓ of the flour mixture and mix well. Then add ½ of the buttermilk and mix until combined.
  5. Repeat this alternating process with the remaining flour and buttermilk.
  6. Portion the batter into standard muffin tins with paper cupcake liners filling ⅔ full
  7. Bake in a preheated 350° F oven for approximately 20 - 30 minutes or Until Done
Notes
Cupcakes can be stored at room temperature in an airtight container for up to 4 days, or frozen for up to 2 months


Some people have complained that their batter is runny, this could be due to different ingredients (mainly milk products) so I am going to recommend a few tablespoons less that 1 cup buttermilk here
 
4.4 from 7 reviews
Assorted Iced Cupcakes
 
You can ice the cupcakes with anything you like really!
I chose Swiss Buttercream, Chocolate variation and Fudge!
It is alot of work to make all 3 recipes, especially for only 16 cupcakes, so you may want to halve the recipes, or make more cupcakes!
Author:
Ingredients
Instructions
  1. Using the Gretchen's Bakery XL cake decorating kit, decorate as shown in the video!
  2. Have fun!
 

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Banana Butterfingers Coffeecake

Banana Butterfingers Coffeecake

The idea for this cake came to me when I was about to make my fabulous Banana Streusel Coffeecake for the 5th time this month.

I spotted the unfinished bag of Butterfingers across the room, and BLAMMO!

It hit me!

Banana Butterfingers Coffeecake was born!

It was a blissful conception all the way through to the birthing of this big bad baby!

Just wait until you try this cake!

I am not sure whether you will thank me or damn me, since it is quite dangerous!

It is so very versatile in that it can be made into just about any cake pan you choose.

Cupcakes, Bundt cakes, regular 8″ cake pans to build this into a fabulous layer cake for someone’s birthday!

The possibilities are truly endless; as will be the amount of times you make this recipe!

**I know in the video I said Peanut Butter  Butterfingers coffeecake…but I meant to say Banana!  Woops

It’s ok though because the Butterfingers candy bar IS Peanut Butter!

5.0 from 1 reviews
Banana Butterfingers Coffeecake
 
Prep time
Cook time
Total time
 
Be sure to use very ripe bananas for best flavor.
All ingredients are to be at room temperature
Preheat oven to 375°F
Prepare ganache in advance and reserve until needed
Chop butterfingers roughly into ¼" to 1" pieces
Author:
Serves: 24 cupcakes or 1 Bundt Cake
Ingredients
  • All Purpose Flour 2 cups (260g)
  • Baking Powder 1 teaspoon (5g)
  • Baking Soda 1 teaspoon (5g)
  • Unsalted Butter ½ cup (1 stick) (112g)
  • Granulated Sugar 1 cup (200g)
  • Salt 1½ teaspoons (7g)
  • Eggs large 2 (100g)
  • Vanilla Extract 2 teaspoons
  • Ripe Bananas medium sized 3 (approx 350g)
  • Buttermilk ½ cup (120ml)
  • Butterfingers candy about 18 fun sized bars *chopped to 2 cups
  • ½ Recipe Ganache
Instructions
  1. Cream the butter and sugar together on medium to high speed for about 5 minutes or until light and fluffy, scraping the bowl as necessary.
  2. Combine the eggs with the vanilla extract and whisk together. Slowly add the egg / vanilla mixture to the butter / sugar mixture while beating on low- medium speed. Scrape bowl to ensure no lumps remain while blending in the rest of the egg.
  3. Add the mashed ripe bananas and mix well.
  4. Sift together the flour, baking powder and soda and salt and add to the mixer, beat on low speed to combine well.
  5. Add the buttermilk slowly while mixing on medium speed.
  6. Add the chopped butterfingers candy, mix to blend.
  7. Pour batter into prepared pan
  8. Bake for approximately 1 hour + 15 minutes or until a cake tester comes out clean.
  9. Cool completely before glazing with ganache and then top with remaining butterfingers
Notes
Store cake in an airtight container at room temperature for up to 3 days

Store in refrigerator for longer shelf life (up to 1 week)

Baked cake can be frozen for up to 1 month

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Banana Streusel Coffeecake

banana cake

I have to warn you, this recipe for Banana Streusel Coffeecake is dangerous.

If you do not have an exit strategy for getting rid of this cake you will be in big trouble.

I suggest to call a friend or a family member ahead of time to arrange for its’ pickup so you are not left alone with it in the house! LOL

I honestly don’t remember much, except that when I came to my senses, half of the cake was gone with no signs of how it happened.

I did indeed have a stomachache though, since no one is really supposed to eat an entire half coffeecake in once sitting…………are they?

I sent the rest with my friend back to Vermont!  Thankfully!

But from what I was told, she and her daughter fought over the last piece before they got to Massachusetts!


5.0 from 2 reviews
Streusel Topping
 
First prepare the streusel topping and freeze while you are preparing the batter for the coffeecake
Author:
Ingredients
  • All Purpose Flour 1 cup (130g)
  • Light Brown Sugar ¾cup (158g)
  • Salt ¼ teaspoon
  • Ground Cinnamon ¼ teaspoon
  • Unsalted Butter COLD 6 Tablespoons (85g)
Instructions
  1. Cut the cold butter into cubes the size of peas
  2. Cream all the ingredients together until it resembles crumbly wet sand
  3. Freeze until ready to use.
 
5.0 from 2 reviews
Banana Streusel Coffeecake
 
Prep time
Cook time
Total time
 
Prepare a 10" Cake pan with pan grease and a parchment circle for added insurance
Preheat oven to 375° F
Make sure all ingredients are at room temperature before mixing
Author:
Serves: 1- 10" cake
Ingredients
  • All Purpose Flour 2 cups (260g)
  • Baking Powder 1 teaspoon (5g)
  • Baking Soda 1 teaspoon (5g)
  • Unsalted Butter ½ cup (1 stick) (112g)
  • Granulated Sugar 1 cup (200g)
  • Salt 1½ teaspoons (7g)
  • Eggs large 2 (100g)
  • Vanilla Extract 2 teaspoons
  • Ripe Bananas medium sized 3 (approx 335g)
  • Buttermilk ½ cup (120ml)
  • Miniature chocolate chips 1 cup (150g)
  • Toasted Pecans ¾ cup (85g)
Instructions
  1. Cream the butter and sugar together on medium to high speed for about 5 minutes or until light and fluffy, scraping the bowl as necessary.
  2. Combine the eggs with the vanilla extract and whisk together. Slowly add the egg / vanilla mixture to the butter / sugar mixture while beating on low- medium speed. Scrape bowl to ensure no lumps remain while blending in the rest of the egg.
  3. Add the mashed ripe bananas and mix well.
  4. Sift together the flour, baking powder and soda and salt and add to the mixer, beat on low speed to combine well.
  5. Add the buttermilk slowly while mixing on medium speed.
  6. Add the chocolate chips and pecans, mix to blend.
  7. Pour batter into prepared pan and then top with frozen streusel.
  8. Bake for approximately 45 to 50 minutes or until a cake tester comes out clean.
  9. Cool completely before slicing
Notes
Store cake wrapped well at room temperature for up to 4 days

Store in refrigerator for longer shelf life

Baked cake can be frozen for up to 1 month
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Chocolate Buttermilk Cake Recipe

Chocolate Buttermilk Cake

Wow, whoever would have thought that by changing the name of my best moist chocolate cake to Chocolate Buttermilk Cake and by changing 1 ingredient in the original Best Moist Chocolate Cake recipe (from my past life) would cause this much confusion!

This is the same recipe guys!  Just revamped slightly for this new era!

Originally the recipe called for yogurt or sour cream thinned out with some milk; where this one now says buttermilk.

That’s all.  Nothing else is different!

But you can feel free to change back to yogurt or sour cream as you wish, since those ingredients are quite interchangeable in a recipe like this, see below for the variation.

Anywho……..  the combination of melted baking chocolate and cocoa powder here really gives this cake an “oomphf!” of chocolate that is just unmatched.

So moist and dare I say, “fudgy”?

You will not need another recipe after you try this one!

The cocoa powder used here is Natural (like good ol’ Hershey’s brand) not Dutched Process Click the link to see why Dutched Process is not always better!


4.9 from 19 reviews
Chocolate Buttermilk Cake
 
Be sure all ingredients are at room temperature before beginning
Coffee is a wonderful substitute for the hot water here
Author:
Serves: 2- 8" Layers or 18 Cupcakes
Ingredients
  • Semi Sweet Baking Chocolate 113g (¾ cup) 4 ounces
  • Natural Cocoa Powder ¼ cup (23g)
  • HOT water ½ cup (120ml)
  • Unsalted Butter *very soft 12 tablespoons (169g)
  • Whole Eggs 5 large (250g)
  • Granulated Sugar 1 cup (200g)
  • Vanilla Extract 1 Tablespoon
  • Buttermilk 1 cup (237ml)
  • All Purpose Flour ¾ cup (98g)
  • Cake Flour 1 cup (120g)
  • Baking Soda 7 g (1½ teaspoons)
  • Salt 3g (½ teaspoon)
Instructions
  1. Place the bowl of your Kitchen Aid mixer over a double boiler and add the eggs and sugar and mix well to dissolve the sugar and also heat the eggs to about 115°F
  2. Once the sugar feels dissolved and the eggs are very warm (not hot) place bowl on the Kitchen Aid mixer with the whip attachment and whip on medium to high speed until ribbon stage. Approximately 5 minutes.
  3. In the meantime while the eggs are whipping you can sift together the flour, baking soda and the salt and set that aside.
  4. In another bowl add the cocoa powder to the hot water and vanilla and whisk it smooth.
  5. Add the melted chocolate and very soft butter to the cocoa mixture, whisk smooth (it should look like ganache)
  6. At this point your eggs should be ready, and you will add the entire melted chocolate/cocoa powder mixture to the whipped egg mixture, and mix until it is all uniform, just about 30 seconds more on high speed.
  7. Next we begin alternating the dry ingredients with the buttermilk, beginning with the dry ingredients and ending with the dry. (DRY-LIQUID-DRY-LIQUID-DRY)
  8. Mixing just until incorporated and stop to scrape the sides of your bowl from time to time too.
  9. Bake at 350° F UNTIL ITS DONE
  10. For the 8" layers it will be about 30-40 minutes, and cupcakes 20-30 minutes
Notes
Finished layers can be stored in the freezer wrapped well for up to 1 month, or use them immediately to build your layer cake creations
 

Many people are asking about my White Chocolate Cake that I shared from my past life.

So be sure to click the link to go check out that recipe!

Original Best Moist Chocolate Cake Recipe

4.9 from 19 reviews
Best Moist Chocolate Cake Recipe
 
Author:
Ingredients
  • Semi Sweet Baking Chocolate 113g (3/4 cup)
  • Unsweetened Cocoa Powder 24g (4 Tablespoons)
  • HOT water 4 fl oz (1/2 cup)
  • SOFT Butter 169g (12 Tablespoons)
  • Whole Eggs room temperature 200g (4 Large)
  • Yolks room temperature 36g (2 large)
  • Sugar 200g (1 cup) Vanilla X ½ fl oz (1 Tablespoon)
  • Yogurt 123g (1/2 cup)
  • Milk 4 fl oz (1/2 cup)
  • All Purpose Flour 225g (1¾ cup)
  • Baking Soda 7 g (1½ teaspoons)
  • Salt 3g (1/2 teaspoons)
Instructions
  1. Same mix method as above recipe
 

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Lady Fingers Sponge Cake Recipe

Lady fingers feature

Don’t be confused by the name of this recipe, it is not a sponge cake per se.

Well, yes it is a sponge style cake and why it is called that; but not the kind of cake you are going to bake in cake pans.

Lady Fingers Sponge Cake is a very delicate sponge style cake that is the main cake component in my dessert cakes such as Tiramisu or the Mango Mousse Cake.

They are called lady fingers because of their shape as they resemble the thin delicate fingers of a woman. (unless you are me, and then they would be called Sausage Fingers Sponge….)

Lady fingers are dry by nature and will need to be soaked with some sort of infused simple syrup, which actually is a really great way to add another layer of depth and flavor to your desserts!

This is not the crispy lady fingers some of you have been confused with;  those are more of a biscuit or cookie which I believe go by the name vienna fingers.


5.0 from 1 reviews
Lady Fingers Sponge Cake Recipe
 
All ingredients are to be at room temperature before beginning
Author:
Serves: Enough to prepare 1- 8" cake
Ingredients
  • Egg Yolks large 5 (90g)
  • Granulated Sugar 3 Tablespoons (38g)
  • Egg Whites large 5 (150g)
  • Granulated Sugar 3 Tablespoons (38g)
  • Cake Flour ¾ cup (90g)
  • Salt pinch
  • Cream of Tartar ¼ teaspoon
  • Confectioners Sugar * as needed for dusting
Instructions
  1. In a clean bowl whip the egg whites with the cream of tartar until foamy. Once they start to get foamy and gain some strength and volume very slowly begin adding the sugar while continuing to whip on high speed.
  2. Once you have achieved stiff, but not dry peaked meringue stop whipping and transfer to another larger mixing bowl and set aside.
  3. Next we will whip the egg yolks in the same manner, there is no need to clean the bowl to whip the egg yolks.
  4. Whip the egg yolks and sugar in the mixer bowl until it turns very light in color and has just about tripled in volume.
  5. Once you have fully whipped your yolks, transfer them to the same bowl with the meringue and fold the two together gently while adding the sifted cake flour and salt.
  6. Transfer the entire mixture to a pastry bag and proceed to pipe the lady fingers onto a parchment lined sheet pan as shown in the video demonstration.
  7. Dust with lady fingers with confectioners sugar and baker immediately at 375° F
  8. They will bake for about 12-15 minutes depending on your oven, but just until light golden brown
Notes
Lady Fingers can be stored in an airtight container at room temperature for up to 3 days.

It is preferable to store the lady fingers wrapped well in the freezer for up to a month.
For those who have questions about whipping egg whites, CLICK HERE FOR MORE!

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Professional Bakery Pan Grease

No more stuck cakes! Professional Bakery Pan Grease!

Pan Grease 3

Professional Bakery Pan This Pan Grease recipe is what I used at the bakery to ensure that all the cakes release perfectly with ease every time.

I have been pleasantly surprised to hear how much you all love this recipe!

No more cakes sticking to pans!  YAY!

I know for those of you who haven’t tried this yet, you are saying “Big deal, Pan Grease!? really?”

Yes – really!  Go a head try it!

It’s the simple things in life that make it so enjoyable!

You can make this recipe in bulk and keep just a cup or two out at room temperature for easy spreading any time.

The remainder can be refrigerated for longer shelf life.

*Note that the grease shown in the picture above is a commercial product I bought while I owned my bakery so it looks yellowish where yours will be whiter and very loose.

5.0 from 5 reviews
Professional Bakery Pan Grease
 
Prep time
Total time
 
Serves: 3 cups
Ingredients
  • Vegetable Oil ½ Cup (120ml)
  • Solid Vegetable Shortening 1 Cup (226g)
  • All Purpose Flour 1 Cup (130g)
Instructions
  1. Mix all together in your Kitchen Aid Mixer (or hand held mixer will work too)
  2. until it is all smooth and incorporated.
Notes
Store at room temperature for up to 2 weeks.

Refrigerate for 5 months

Freeze for 1 year
 

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