Creamsicle Cupcakes

creamsicle-cupcakes

Creamsicle Cupcakes are the perfect recreation of a childhood favorite!

The classic Creamsicle Ice Cream Pop is here ~ in cupcake form!

This recipe for orange velvet cake will fast become your new go-to cake recipe but it gets better once we stuff them with vanilla panna cotta!

Iced in vanilla buttercream and topped with luscious fresh juicy oranges!

It is way easier than you think and you are going to LOVE these I promise!!

This is a building on recipes project, so with any task of that nature we have to get some base recipes prepared in advance so be sure to get your Buttercream Recipe done ahead of time, and I actually baked these cupcakes 1 week ahead! yep, with my tricks for freezing cakes, you can get so much more done!

Yay efficiency!

The panna cotta has to be done only once the cupcakes are baked and fully cooled since the gelatin will set pretty fast if you are not ready to go when it is!

Check out the video below I try to make it step by step EASY for you to follow along and blast out these Creamsicle Cupcakes for yourself in no time!

Creamsicle Cupcakes
 
Author:
Serves: 12 Cupcakes
Ingredients
  • ½ Recipe Buttercream
  • 5-6 large oranges for the garnish *optional
  • For the Cake:
  • Unsalted Butter 8 Tablespoons (112g)
  • Granulated Sugar 1 cup (200g)
  • Eggs large 2 (100g)
  • Buttermilk 3 Tablespoons (45ml)
  • Fresh Squeezed Orange Juice ¼ cup + 2 tablespoons (90ml)
  • Orange Zest 1
  • Vanilla Extract 1 teaspoon (5ml)
  • Orange Blossom Water1 teaspoon (5ml) *optional
  • Salt ¼ teaspoon
  • All Purpose Flour ¾ cup (94g)
  • Cake Flour ¾ cup (90g)
  • Baking Powder 1½ teaspoons (7g)
  • Orange Gel Paste Color 10 drops *optional
Instructions
  1. In a mixing bowl (with the paddle attachment on your stand mixer, or with a hand beater) cream the softened butter with the granulated sugar and salt until light and fluffy (about 5 minutes)
  2. Sift both flours with the baking powder.
  3. Combine the orange blossom water, vanilla extract, orange zest and orange juice together and mix well
  4. Add the eggs one at a time to the creaming butter mixture and scrape the bottom and sides of the bowl after each addition
  5. Add ⅓ of the flour mixture to the creaming butter/sugar and mix until just combined.
  6. Slowly add the half of the entire amount of the juice mixture while mixing on low- medium speed.
  7. Add another ⅓ of the flour, mix just until combined
  8. Then add the remaining juice mixture while mixing on low speed
  9. Add the last of the flour and mix to combine
  10. Add the buttermilk while mixing on medium speed until combined
  11. Add the gel paste color and mix well
  12. Portion batter evenly into 12 cupcake cavities -filling each about ⅔ each
  13. Bake in preheated 350° F oven for approximately 20 minutes or until they are done they will be springy to the touch when pressed gently in the center
  14. Cool completely then prepare the panna cotta recipe listed below
PANNA COTTA RECIPE

 

Panna Cotta
 
Do not prepare the panna cotta until the cupcakes have been baked and fully cooled
You can use 1 vanilla bean pod in place of extract if you prefer, you will simply steep it with the heavy cream
Author:
Serves: ¾ cup
Ingredients
  • Heavy Cream ¼ Cup (60ml)
  • Granulated Sugar 2 Tablespoons (28g)
  • Gold Gelatin Sheets 1
  • Buttermilk ¼ cup (60ml)
  • Salt pinch
  • Vanilla Extract 1 teaspoon (5ml)
Instructions
  1. Bloom the gelatin sheets in cold water for 5 minutes to soften
  2. Combine the heavy cream & sugar in a sauce pot and heat to dissolve the sugar, it is not necessary to boil but you can bring it to about 180°F
  3. Squeeze the excess water from the gelatin and the add it to the hot cream, whisk to dissolve
  4. Add the cold buttermilk and the salt, stir well.
  5. Hollow out the cupcakes as shown in the video and pour the cooled panna cotta into each cavity.
  6. Refrigerate until set (at least 2 hours or overnight covered with plastic wrap)
  7. Ice the cupcakes as shown in the video with buttercream using the #826 Ateco Tip and then decorate with fresh orange segments in the form of a rose.
  8. *I used ganache on some of the cupcakes to resemble my favorite flower the black eyed susan, this is optional but if you decide to do it I used the#2 Ateco Tip found in the Gretchen's Bakery Essentials cake Decorating Kit
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Blueberry Custard Tart

blueberry-custard-tart

This Blueberry Custard Tart was born out of the most perfect sequence of events I could never have dreamed of!

I was digging through my freezer situation yesterday and found a nice big block of Sugar Cookie Dough stashed away nicely.

Hmm what to do with that?

I had just bought a gallon of milk the day before for my Tres Leches Cake recipe which was a mistake because I NEVER go through an entire gallon fast enough!

Then I walked into Publix and they had 1lb packages of gorgeous blueberries on sale! 3 Lbs for $10!!!

And thus~ the Blueberry Custard Tart idea was birthed! Yep right there in the middle of the produce section I conceived this beautiful baby! LOL

Then right home I went~ to show him off to all of you!

Well first I made the pastry cream and the sugar cookie dough, but I sure hope you get to making one yourself!!

Although I’m not so sure you will have the same “perfect storm” of happenings as I did, but even so it will be worth it to get building on recipes to make this tart happen in your life ~ AND SOON!

Blueberry Custard Tart
 
Prep time
Total time
 
This is a building on recipes so be sure to get the base recipes of Sugar Cookie Dough &Pastry Creammade in advance
I am using a super gigantic tart shell mold for this recipe it is 2" tall, so if you do not want to use such a large tart mold, cut all the recipes in half and use a standard tart mold
Author:
Serves: 1- 10" tart
Ingredients
Instructions
  1. Prepare the sugar cookie dough at least 4 hours in advance so it can chill before rolling.
  2. Watch this video on how to make the dough and how to roll a tart shell
  3. Blind Bake the tart shell for about 15- 25 minutes or until golden browned then pour in the Pastry Cream and let it all cool together in the refrigerator until COLD.
  4. Be Mindful of the DANGER ZONE when handling fresh pastry cream custard
  5. Once it is completely cold add the blueberries on top and then glaze with melted apple jelly for a nice shine.
Notes
Blueberry Custard Tart must be kept refrigerated at all times due to the highly perishable nature of the Pastry Cream.

It can stay out for up to 1 hour during serving but not much more.

Be mindful of the Danger Zone
 

 

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Raspberry Cheesecake Strudel

raspberry-cheesecake-strudel

Raspberry Cheesecake Strudel?

Do I need to even say anything about this?

Of course I do! Because I never shut up! Haha!

But seriously, what better combination than raspberries and cheesecake anyway?

Now let’s stuff those two things into a strudel pastry and well….. let me know when you come up for air because this thing is addicting!

I am not using a traditional real deal strudel dough here, as I explained in my Pear – Apple Strudel~ classic strudel dough making is an art form in itself and here at Gretchen’s Bakery & Homie Don’t Play dat!

I am an unabashed cheater when it comes to using Phyllo Dough in place of strudel dough.

C’mon! All the cool kids are doing it!

Ok ok enough fooling around~ You will seriously FLIP when you try this strudel, but the best part is- it is SUPER EASY!

Raspberry Cheesecake Strudel
 
Prep time
Cook time
Total time
 
Preheat oven to 400°F
Author:
Serves: 10 portions
Ingredients
  • ½ Package Phyllo Dough (8ounce)
  • Cream Cheese 1 cup (226g)
  • Unsalted Butter 2 Tablespoons (28g)
  • Granulated Sugar ¼ cup (50g)
  • Vanilla Extract 2 teaspoons (10ml)
  • Eggs 1 large (50g)
  • Raspberries (fresh or frozen) 1½ cups
  • Unsalted Butter for brushing the Phyllo 8 Tablespoons (113g)
Instructions
  1. Melt the second measure of butter (the 8 Tbs) with a vanilla bean pod *optional ~ reserve
  2. Cream the cream cheese smooth then add the second measure (2 Tbs) softened butter
  3. Add the granulated sugar, mix smooth
  4. Add the egg and the vanilla extract
  5. Arrange the Phyllo Dough as shown in the video with the melted vanilla butter
  6. Then spread the cheesecake filling on the center
  7. Arange the raspberries over top of the cheese filling, then roll up the strudel as shown in the video
  8. Transfer strudel to a parchment (or silicone mat) lined sheet pan, brush the top with butter and bake in a preheated 400°F Oven for approximately 30 minutes or until golden brown and the sides are starting to burst with cheese and raspberries.
  9. Cool before slicing
Notes
Cheesecake Strudel can be stored at room temperature for up to 2 days, for longer storage keep in the refrigerator for up to 1 week.
 

 

 

 

 

 

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Lemon Poppyseed Pound Cake

lemon-poppyseed-pound-cake

Because I am a hard core choco-holic, I am always surprised when I become addicted to a dessert that is not chocolate!

This Lemon Poppyseed Pound Cake has recently won my heart!

If you want super moist, super light, super lemon-y ~ then this recipe is for you!

It can even be made into muffins or cake layers if you want to give the loaf pan a rest.

Sub in orange zest and orange juice if you are not crazy for lemons or leave out the poppyseed… it really is your option.

This recipe is so versatile it is actually a spin off of my Key Lime Cupcakes recipe!

So you see, once you start to learn the ingredients and how to interchange them, the possibilities are endless!

Stick with me! I’ll show you how!


5.0 from 3 reviews
Lemon Poppyseed Pound Cake
 
Prep time
Cook time
Total time
 
Standard Loaf pan measures 9"X5"X4" Click here for the pan grease recipe
Author:
Serves: 1loaf
Ingredients
  • Unsalted Butter 8 Tablespoons (112g)
  • Granulated Sugar 1 cup (200g)
  • Eggs large 2 (100g)
  • Buttermilk ¼ cup (60ml)
  • Fresh Squeezed Lemon Juice ¼ cup (60ml)
  • Lemon Zest from 3 lemons (approx 3 Tbs)
  • Lemon Extract ½ teaspoon
  • Vanilla Extract 1 teaspoon (5ml)
  • Salt ¼ teaspoon
  • All Purpose Flour 1 cup (125g)
  • Cake Flour ½ cup (60g)
  • Baking Powder 1½ teaspoons (7g)
  • Poppyseeds 1 Tablespoon
  • FOR THE GLAZE:
  • Confectioners Sugar 1 cup (120g)
  • Lemon Extract ½ teaspoon
  • Water 2 - 4 Tablespoons *adjust consistency to your liking
Instructions
  1. Cream the softened butter with the granulated sugar and salt until light and fluffy (about 5 minutes)
  2. Sift both flours together with the baking powder.
  3. Combine the eggs with the extracts and add them one at a time and stop the mixer to scrape the bowl from time to time.
  4. Now add in about half the amount of sifted dry ingredients and mix just until it is combined Then add the lemon juice and zest
  5. Mix well then add the remaining dry ingredients
  6. Add the poppyseed if you are using them,
  7. And the buttermilk last
  8. Pour into a greased standard sized loaf pan and bake in preheated oven at 350°F for approximately 35-45 minutes or when a toothpick inserted into the center comes out with moist crumbs.
  9. In the meantime make the sugar glaze with confectioners sugar, lemon extract and a bit of water.
  10. Once the loaf is cooled turn it out onto a cooling rack and then pour the glaze over top.
Notes
Pound cake can be stored at room temperature in an airtight container for up to 4 days.


For longer storage freeze for up to 2 months
 

 

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Miniature Blackberry Cheesecakes

blackberry_cheesecake

I’m basically in love with my individual cheesecake pan.

These miniature Blackberry Cheesecakes are almost too adorable to eat!

Alright, let’s not get carried away, and don’t let me fool you~ I ate 3 of these before I could even get the pan into the sink!

That’s the only problem I have with the miniature sizes. I have to eat way too many of them to satisfy this insatiable hunger from pastry!

Between this recipe and my Nutella Cheesecakes in the same miniature style, I’ll be the first one to admit I need an intervention!


5.0 from 4 reviews
Miniature Blackberry Cheesecakes
 
Prepare the blackberry puree recipe in advance (same as for strawberry puree instructions)
If you wish to make a larger family style cheesecake for an 8" pan~ double all the ingredients listed below in the recipe
Grease the bottom and sides of each cavity of the miniature cheesecake pan
Preheat oven to 350°F
Author:
Serves: 12 Miniature Cheesecakes
Ingredients
  • Cream Cheese 1½ cups (340g)
  • Granulated Sugar ¾ cup (150g)
  • Eggs large 2 (100g)
  • Vanilla Extract 2 teaspoon (10ml)
  • Lemon Zest from 1 lemon
  • Blackberry Puree ¾ cup (195g)
  • Golden Oreos 10
  • Crystalized Mint Leaf *optional garnish
  • ½ cup heavy cream (120ml)
  • 2 Tablespoons granulated sugar (28g)
Instructions
  1. Crush the golden Oreos in a food processor until fine crumbs
  2. Press 1 tablespoon into the bottom of each cavity of the miniature cheesecake pan
  3. Cream the softened cream cheese with the granulated sugar until smooth
  4. Add the vanilla extract and lemon zest
  5. Add the eggs one at a time and be sure to scrape the bottom & sides of the bowl after each addition
  6. Add the blackberry puree and mix well.
  7. Pour into prepared pan and then bake in a water bath in a preheated 350° oven from 23 minutes.
  8. Meanwhile prepare the optional blackberry compote for garnish by heating the other cup of blackberries (I use frozen but fresh is fine too) with 1 - 2 tablespoons granulated sugar and a squeeze of lemon juice over low heat from 15 - 20 minutes. The compote will thicken as it cools
  9. Turn off the oven and leave the cheesecake pan inside for an additional 10 minutes.
  10. Remove from oven, cool completely then un-mold and garnish with your choice of garnish
  11. Whip the heavy cream with the last measure of granulated sugar and garnish the cooled cheesecakes
Notes
Cheesecake must be kept refrigerated at all times and can be stored up to 1 week .

For longer storage freeze un-garnished cheesecakes wrapped well fro up to 2 months

VEGANIZE THIS RECIPE!

5.0 from 4 reviews
Vegan Miniature Blackberry Cheesecakes
 
Prepare the blackberry puree in advance same as for strawberry puree instructions
If you wish to make a larger family style cheesecake for an 8" pan~ double all the ingredients in the recipe
Grease the bottom and sides of each cavity of the miniature cheesecake pan with coconut oil
Preheat oven to 350°F
Author:
Serves: 12 miniature cheesecakes
Ingredients
  • Vegan Cream Cheese 1½ cups (340g)
  • Granulated Sugar ¾ cup (150g)
  • Egg Replacer 1 Tablespoon plus 4 Tablespoons warm water
  • Vanilla Extract 2 teaspoon (10ml)
  • Lemon Zest from 1 lemon
  • ½ Recipe Cooled Blackberry Puree ½ cup + 1 cup additional blackberries for garnish *optional
  • Golden Oreos 10
Instructions
  1. Mix the egg replacer with the warm water and whisk smooth
  2. Crush the golden Oreos in a food processor until fine crumbs
  3. Press 1 tablespoon into the bottom of each cavity of the miniature cheesecake pan
  4. Cream the vegan cream cheese with the granulated sugar until smooth
  5. Add the vanilla extract and lemon zest
  6. Add the egg replacer mixture and be sure to scrape the bottom & sides of the bowl after each addition
  7. Add the blackberry puree and mix well.
  8. Pour into prepared pan and then bake in a water bath in a preheated 350° oven from 23 minutes.
  9. Meanwhile prepare the optional blackberry compote for garnish by heating the other cup of blackberries (I use frozen but fresh is fine too) with 1 - 2 tablespoons granulated sugar and a squeeze of lemon juice over low heat from 15 - 20 minutes. The compote will thicken as it cools
  10. Turn off the oven and leave the cheesecake pan inside for an additional 10 minutes.
  11. Remove from oven, cool completely then un-mold and garnish with your choice of garnish
Notes
Cheesecake must be kept refrigerated at all times and can be stored up to 1 week .

For longer storage freeze un-garnished cheesecakes wrapped well fro up to 2 months
 

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Apple Raspberry Frangipane Tart

apple_raspberry_frangipane_tart

This recipe for Apple Raspberry Frangipane Tart has been with me for just about 20 years!

Wow! #1 I’m Old!

and #2 This must be a great recipe if it has stuck around with me in my repertoire for that long!

It’s one of those recipes that just never goes out of style.

For those who are not yet familiar with “frangipane” it is almond paste filling that has a very soft creamy cake-like consistency.

Baked in my cookie dough crust with a very thin layer of raspberry jam.

Thinly sliced apples layered on top to form the shape of a delicate rose.

This recipe screams French Patisserie.

Wait until you see how easy it is with some Building on Recipes pre- preparations and the taste…….. well- it’s perfectly sophisticated!

A dessert like this one brings elegance to any event.

For some reason I’m thinking New Year’s Eve dinner with a champagne toast!

And then breakfast is ready with a nice slice of leftover apple raspberry frangipane tart with a cup of coffee!

Now that’s the way to ring in the new year!


Apple Raspberry Frangipane Tart
 
Prep time
Cook time
Total time
 
You will need a Tart Mold for this recipe - one with a removable bottom
This is a Building on Recipes project so be sure to get your base recipe of sugar cookie dough prepared first
Once you start to arrange the apple slices on the tart you can begin preheating your oven with a pizza stone in place to 400°F
If you do not have a pizza stone it is best to blind bake the tart shell for about 10 minutes just to set the crust before proceeding with the recipe
Author:
Serves: 1- 8" Tart
Ingredients
  • Almond Paste 8 ounces (226g)
  • Unsalted Butter 8 Tablespoons (113g)
  • Eggs large 2 (100g)
  • Salt pinch
  • Vanilla Extract 1 teaspoon
  • Cake Flour 2 Tablespoons (15g)
  • Raspberry Jam ¼ cup
  • ¼ Recipe Cookie Dough
  • Baking Apples 3 medium
  • Apple or Apricot Jelly*optional for glaze ¼ cup
Instructions
  1. Prepare the sugar cookie recipe 1 day in advance, then prepare the tart shell. Keep it in the freezer until you are ready to use.
  2. I did not blind bake the tart shell here, the shell is filled raw and the entire tart and filling is baked together.
  3. Mix the frangipane filling by creaming the almond paste smooth.
  4. Add a bit of egg to help smooth it out, if your almond paste seems to be on the dry side.
  5. Add the softened butter and cream smooth.
  6. Add the salt and vanilla extract and the eggs one at a time.
  7. Add the cake flour last and mix just until combined.
  8. Spread the raspberry jam into the bottom of the raw tart shell
  9. Pour the frangipane filling into the tart shell.
  10. With a Mandoline "V" Slicer slice the un peeled apples (or slice by hand to 1/16 of an inch)
  11. Place the sliced apples on a microwaveable plate wrapped with plastic wrap and microwave on high for 45 seconds (Or you can steam the slices in a steamer basket just until pliable, not mushy!)
  12. Arrange the apples as shown in the video
  13. Sprinkle with granulated sugar *optional and bake in preheated 400°F oven directly on the pizza stone
  14. Turn the oven down to 375°F as soon as you place the tart in the oven and bake for approximately 45 minutes or until the apples have started to caramelize and the filling is baked thoroughly. You can check that the filling is baked by moving one of the apple slices closer to the center and checking that the frangipane is not raw. It will be slightly puffed with no signs of raw filling. You can insert a toothpick and if moist crumbs are present, it is done
  15. Melt the apple jelly over a low heat and brush onto the apples immediately upon removing it from the oven.
  16. Cool before serving
Notes
Apple Raspberry Frangipane Tart can be stored at room temperature for up to 3 days

Store in the refrigerator, wrapped well for longer storage- up to 8 days.

Best served warm or room temperature with ice cream or creme anglaise

VEGANIZE THIS RECIPE!

Vegan Apple Raspberry Frangipane Tart
 
Prep time
Cook time
Total time
 
The cookie dough recipe can also be made vegan but substituting the butter for earth balance buttery sticks and flax eggs.
1 Egg= Ground Flax Seeds 1 Tablespoon (8g) + Hot Water 3 Tablespoons (45ml)
Combine and let stand for 15 minutes until thick, add to recipe in place of the egg
Author:
Serves: 1- 8" Tart
Ingredients
  • Almond Paste 8 ounces (226g)
  • Earth Balance Buttery Sticks 8 Tablespoons (113g)
  • Ground Flax Seeds 2 Tablespoon (16g)
  • Hot Water 6 Tablespoons (90ml)
  • Salt pinch
  • Vanilla Extract 1 teaspoon
  • Cake Flour 2 Tablespoons (15g)
  • Raspberry Jam ¼ cup
  • ½ Recipe Cookie Dough
  • Baking Apples 3 medium
  • Apple or Apricot Jelly*optional for glaze ¼ cup
Instructions
  1. Prepare the sugar cookie recipe 1 day in advance, then prepare the tart shell. Keep it in the freezer until you are ready to use.
  2. I did not blind bake the tart shell here, the shell is filled raw and the entire tart and filling is baked together.
  3. Mix the frangipane filling by creaming the almond paste smooth.
  4. Add the softened earth balance and cream smooth.
  5. Add the salt and vanilla extract and the flax eggs
  6. Add the cake flour last and mix just until combined.
  7. Spread the raspberry jam into the bottom of the raw tart shell
  8. Pour the frangipane filling into the tart shell.
  9. With a Mandoline "V" Slicer slice the un peeled apples (or slice by hand to 1/16 of an inch)
  10. Place the sliced apples on a microwaveable plate wrapped with plastic wrap and microwave on high for 45 seconds (Or you can steam the slices in a steamer basket just until pliable, not mushy!)
  11. Arrange the apples as shown in the video
  12. Sprinkle with granulated sugar *optional and bake in preheated 400°F oven directly on the pizza stone
  13. Turn the oven down to 375°F as soon as you place the tart in the oven and bake for approximately 45 minutes or until the apples have started to caramelize and the filling is baked thoroughly. You can check that the filling is baked by moving one of the apple slices closer to the center and checking that the frangipane is not raw. It will be slightly puffed with no signs of raw filling. You can insert a toothpick and if moist crumbs are present, it is done
  14. Melt the apple jelly over a low heat and brush onto the apples immediately upon removing it from the oven.
  15. Cool before serving
Notes
Apple Raspberry Frangipane Tart can be stored at room temperature for up to 3 days


Store in the refrigerator, wrapped well for longer storage- up to 8 days.


Best served warm or room temperature with coconut ice cream!
 

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