Rustic Buttercream Cake - Two ways

Another practice cake. I took the bottom half of that naked cake and finished it with a rustic style buttercream, which is becoming really popular, especially with fresh flowers or berries on top. I think it's going to be become one of my favorite ways to finish a cake! 

Naked Cake with Fresh Blooms

Two firsts here, a naked cake and a fresh flower cake! I wish I could have gave this pretty cake to someone, I made it simply to practice. Lemon zest cake layers with fresh raspberry buttercream. This is a 4.75 inch and a 6 inch cake. 

I did not expect sticking flowers into cake to be so easy. I thought for sure there was going to be some technique to it, but as it turns it out, its all just fun. Shorter stems did seem to work better though. I used floral tape for the first time which was also surprisingly easy. Just cut your stems to be about an inch long and wrap them in tape. The blooms lasted alot longer than I thought they would too, at least 6-8 hours.  

Pink Ombre Rose Baby Shower Cake

Pistachio Coconut Cupcakes

I wanted to try making this cake in cupcake form, and also try it with a coconut twist. Instead of using the ice water in the cake, I substituted coconut milk. Honestly it didn't make a difference, it tasted the same! So next time I would actually put some coconut extract in the cake. I also made the buttercream with some coconut milk and coconut extract but again, the coconut didn't really shine through. This recipe would be better if you're looking for an amazing coconut buttercream to put on top. Overall, these were still really yummy.

Pistachio Cupcakes with Coconut Buttercream
Adapted from: Joanne Eats Well with Others
Yield: 36 cupcakes

Cake
1 cup shelled pistachios, unsalted
1 3/4 cups cake flour
1 1/2 cups all purpose flour
1 tbsp baking powder
1 tsp baking soda
¾ tsp salt
3 large egg whites, at room temperature
¼ tsp cream of tartar
1 cup unsalted butter, softened
2 cups sugar
1/2 tbsp vanilla extract
1/2 tbsp coconut extract
2 large egg yolks
1 cup canned (full fat) coconut milk, room temperature

Directions
Preheat the oven to 325 degrees F. Line muffin tins with cupcake liners. Try not to use dark pans because they brown the cake edges alittle more.

In the bowl of a food processor or in a blender, fully pulse the pistachios until most of it has a powder-like consistency. Remove 2 tbsp in a small bowl, and set aside. Transfer the rest of the pistachios to a large bowl and whisk together with the all purpose flour, cake flour, baking powder, baking soda, and salt. Set aside.

In a very clean bowl of a stand mixer, fitted with a whisk attachment, whisk together the egg whites with the cream of tartar until soft peaks form, about 3-5 minutes. Transfer to another bowl and set aside.

Without needing to clean the bowl of the stand mixer, cream the butter in the stand mixer for 3 minutes, fitted with a paddle attachment. Add in the sugar and vanilla and beat until fluffy, about 3 minutes. Scrape down the sides of the bowl. Add in the egg yolks and mix until just combined.

Turn the mixer to low.  Add the flour/pistachio mix to the batter in three additions, alternating with the coconut milk, mixing each time until just combined. Scrape down the bowl and mix on low speed for a few more seconds.

Fold the egg whites into the batter.

Fill cupcake liners about 2/3 full (no more than that) and bake for 19-20 minutes, until a toothpick inserted in the center comes out clean. Transfer to a cooling rack and let cool completely before frosting.

Coconut Buttercream
1½ cups sugar
⅓ cup flour
1 cup whole milk
1/2 cup canned (full fat) coconut milk
1/2 cup heavy cream
1 1/4 cups unsalted butter, soft, cut into small pieces
2 tsp coconut extract

Directions
In a medium heavy saucepan, whisk together the flour and sugar. Add in the milk, coconut milk, and cream and cook over medium heat, whisking frequently, until the mixture comes to a boil and then thickens, 10-15 minutes. Remove from heat and allow to cool 10 minutes.

Transfer the hot milk mixture to a stand mixer bowl and mix with the paddle attachment on high speed until cool, about 9 minutes. Reduce the speed to low and add the butter, a few pieces at a time, until it is full incorporated. Increase the speed to medium-high and beat until light and fluffy, a few minutes.

Add in the extract and continue mixing until combined. If the frosting is too soft, chill it and mix again.

Generously frosts 36 cupcakes.

Smores Cupcakes

Dark chocolate cake on a graham cracker crust topped with a marshmallow meringue frosting. These were well-received cupcakes. I think these would be perfect if I used regular cocoa. I love dark chocolate cake and even the recipe said to use dark cocoa but I think a less bittersweet flavor would scream Smores Cupcake. I've tried to make frosting before with marshmallow fluff/creme but this one was much better. Even though it doesn't use any marshmallows or vanilla extract, those egg whites whip up to such a beautiful flavor and texture that sends you to smores heaven. I especially loved how beautifully this frosting browned when I used my kitchen blow torch. Fun stuff!

So next time I would use this recipe for the cake and I would even throw in some semisweet chocolate chips on top of the crusts! That sounds delicious!

Smores Cupcakes
Adapted from: Life Love and Sugar
Yield: 17 cupcakes

Crust
1 1/2 cup graham cracker crumbs
5 tbsp butter, melted

Directions
In a small bowl, combine crust ingredients and mix well. Press about 1 1/2 tbsp of the mixture into the bottom of each cupcake liner. Set aside. Reserve left over graham cracker mixture to garnish top of cupcakes.

Cupcakes
1 cup flour
1 cup sugar
1/4 cup + 1 tablespoon Hershey’s Special Dark Cocoa powder
1 tsp baking soda
1/2 tsp salt
1 egg
1/2 cup buttermilk
1/2 cup vegetable oil
1 tsp vanilla
1/2 cup boiling water

Directions
Preheat the oven to 325º F.

To make the cupcakes, add all dry ingredients to a large bowl and whisk together. Add egg, buttermilk and vegetable oil to the dry ingredients and mix well. Add vanilla and boiling water and mix well.

Pour batter into cupcake liners, filling a little more than half way, and bake for about 21 minutes or until toothpick inserted in the center comes out clean. Remove cupcakes from oven and allow to cool for about 10 minutes. Then remove from cupcake tin and allow to fully cool.

Marshmallow Meringue Frosting
Yield: generously frosts 20 cupcakes

4 eggs whites
1 cup sugar
1/2 tsp cream of tarter
Chocolate sauce or melted chocolate chips
graham cracker crumbs

Directions
Combine egg whites, sugar, and cream of tartar in a metal, heatproof mixer bowl of a stand mixer. Place over a saucepan with simmering water on medium heat (double broiler method). Make sure the mixer bowl does not touch the simmering water.

Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes. You'll know it's ready when you press the mixture between two fingers and you do not feel any grains of sugar.

Using the whisk attachment, beat on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes.

Ice cupcakes and if desired, use a kitchen blow torch to brown the tops. Garnish with chocolate sauce and graham cracker crumbs.

Must be piped right away or within 20-30 minutes before icing begins to deflate. Cupcakes can be left out unrefrigerated for a few days. This frosting is delicate and may melt if left out in warm temperatures. Browning the tops with a blow torch however will help keep its shape, and yet still be gooey inside.

Coconut cupcakes with Coconut Buttercream

I've been wanting to master the coconut cupcake forever and now I can finally take it off the list. These are not only some of the best cupcakes I've ever made, but they are also just one of the best things I've ever baked. They were so moist and soft, and the coconut flavor shined through perfectly. The buttercream was insanely fluffy, it was hard not to just eat it off a spoon.

Coconut Cupcakes with Coconut Buttercream
Adapted from: Cooking Classy
Yield: 40 cupcakes

Cupcakes
1 1/2 cups cake flour
1 1/2 cups all purpose flour
1 Tbsp baking powder
1/2 tsp salt

6 large eggs, at room temperature, yolks and whites separated
1/8 tsp cream of tartar

2 cups (396g) granulated sugar
3/4 cup unsalted butter, at room temperature
1/4 cup canola oil

1/2 tablespoon coconut extract
1 teaspoon vanilla extract
1 1/4 cups well shaken canned coconut milk, at room temperature


Directions
Preheat the oven to 350º F. Line muffin tins with cupcake liners and set aside.

Sift cake and all purpose flour into a large mixing bowl, then add baking powder and salt and whisk mixture for 30 seconds or until thoroughly combined. 

In the bowl of an electric stand mixer, fitted with the whisk attachment, whip 6 egg whites with cream of tartar on medium-high speed until stiff (but not dry) peaks form. Transfer to another bowl and set aside.

In the same bowl of the electric stand mixer, fitted with the paddle attachment, blend together granulated sugar, butter and canola oil on medium speed until well combined. Add in only 2 egg yolks, one at a time, and mix until combined after each addition. Then mix in coconut and vanilla extracts. 

Working in three separate batches, beginning and ending with flour mixture, begin by adding 1/3 of the flour mixture. Mix until combined and then add half of the coconut milk and mixing just until combined. Repeat process.  Scrape the sides of the bowl occasionally to fully mix everything.

Using a rubber spatula, carefully fold 1/3 of the egg whites into cake batter at a time and fold just combined after each addition (don't over-mix and deflate egg whites). 

Divide batter among cupcake liners, filling only 2/3 full (they will rise). Bake only 15-16 minutes. You will notice the tops may still look wet or underdone but if you insert a toothpick into the center of cake, it comes out clean. Allow to cool in pan 10 minutes then remove from pans and cool completely before frosting.

Coconut Buttercream
Yield: frosts 36 cupcakes

2 cups (4 sticks) butter, softened
4 cups powdered sugar
2 tablespoons coconut milk
2 teaspoons coconut extract
shredded coconut, for top of cupcakes

Directions
In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium speed (I use "4" on my KitchenAid). Butter will become very pale & creamy.
Add remaining 3 ingredients and mix on low speed for 1 minute, then on medium speed for 5 minutes. Frosting will be very light, creamy and fluffy. Pipes the best if you use it right away.

Vanilla Chai Spiced Cupcakes with Cinnamon Buttercream

I made these deliciously spiced cupcakes twice. The first batch I made with cake flour. They came out really light, and you have to be careful not to overbake them even the slightest so they remain moist and tender. Then, I made them again with all-purpose flour. They still came out light and fluffy, but I would say the perfect texture would be right in between these two. I modified the recipe below so that its half and half. If you don't have both flours, they still come out great when just using one. Just don't over bake these tender cupcakes!! I like how you can still taste a hint of vanilla and also the chai spices.

Vanilla Chai Spiced Cupcakes with Cinnamon Buttercream
Adapted from: Taste and Tell Blog via Taste of Home
Yield: 16 cupcakes

Cupcakes
½ teaspoon ground ginger
½ teaspoon cinnamon
½ teaspoon cardamom
½ teaspoon ground cloves
⅛ teaspoon black pepper
1 cup sugar
½ cup butter, at room temperature
1 egg
½ teaspoon vanilla extract
3/4 cup cake flour
3/4 cup all purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
⅔ cup milk

Directions
Preheat the oven to 350º F. Place cupcake liners in 16 muffin cups.

In a small bowl, combine the ground ginger, cinnamon, cardamom, cloves and black pepper. Set aside.

 In another bowl, combine the flours, baking powder, salt and 1½ teaspoons of the reserved spice mixture. 

In a large bowl of an electric mixer, cream together the sugar and the butter until light and fluffy. Beat in the egg and the vanilla, scraping down the bowl as needed. Alternate adding the flour mixture and the milk, beating just until combined after each addition.

Fill the prepared cups ⅔ full of the batter. Bake for 16-17 minutes, or until a toothpick inserted in the center comes out clean. Cool for 10 minutes the remove from the pans to cool completely on a cooling rack.

Cinnamon Buttercream
3 sticks + 3 tablespoons butter, softened
3 cups + 3 tablespoons powdered sugar
1 1/2 tablespoons heavy cream
1/2 - 3/4 teaspoon clear vanilla
Cinnamon, to taste (sprinkle it in alittle at a time, I probably used 1/8 - 1/4 tsp total)

Directions
In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium speed (I use "4" on my KitchenAid). Butter will become very pale & creamy.
Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 5 minutes. Frosting will be very light, creamy and fluffy. Pipes the best if you use it right away. Yield: generously frosts 18 cupcakes.

Eggnog Cheesecake Cupcakes with Eggnog Whipped Cream

Eggnog Cheesecake Cupcakes with Eggnog Whipped Cream
Adapted from: Taste of Home
Yield:  22 cupcakes

Crust
1 1/4 cups graham cracker crumbs
5 tablespoons butter, melted

Directions
You can process the graham crackers in a food processor or blender to finely chop. Add butter and mix together. Line muffin tin with 22 cupcake liners. Press a tablespoon of the mixture into the bottom of each liner. Set aside.

Eggnog Cupcakes
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
3 tablespoons all-purpose flour
2 eggs, lightly beaten
1 cup eggnog
1/2 teaspoon rum extract, optional
Dash ground nutmeg

Directions
Preheat oven to 325° F.

In a large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low speed just until combined. Gradually stir in the eggnog, extract and nutmeg. Divide filling over crust, filling each liner about 2/3 full.

Bake for 22-25 minutes or until center is set and top appears dull. Cool on a wire rack. Refrigerate until cold or overnight.

Eggnog Whipped Cream
1 cup (1/2 pint) heavy whipping cream
1/3- 1/2 cup eggnog
3 tablespoons powdered sugar
1/2 teaspoon nutmeg

Directions
Combine everything in a bowl and whip to medium-stiff peaks. As is true for any time you make whipped cream, popping your bowl and whisks into the freezer for 10 to 15 minutes before you start are best practices.

Pistachio Cake with Honey Vanilla Buttercream

I loved this cake! It was so different! I was afraid the cake texture would be too nutty, but it came out tender and fluffy. The buttercream was very different too. I wasn't sure if that hot milk was actually going to whip up but it did and it reminded me of a swiss meringue buttercream in texture, except better! I loved the addition of honey, but I was thinking this cake would be wonderful with a dark chocolate ganache as well. Maybe next time I'll pour some over the top!

I was also skeptical about the ice water. Coffee is added to chocolate cake batter to enhance the flavor and milk or buttermilk is added to most other cakes but ice water? How is that going to add any flavor? I don't think it did, but it did something wonderful for the cake texture. It really made this cake light and refreshing. Milk may have made it too dense and heavy. This cake didn't taste sinful at all, so if you want alittle more richness, I am contemplating making this again with half ice water and half milk.

Pistachio Cake with Honey Vanilla Buttercream
Adapted from: Joanne Eats Well with Others

Cake
1 cup shelled pistachios
2½ cups cake flour
¾ cup all purpose flour
1 tbsp baking powder
1 tsp baking soda
¾ tsp salt
3 large egg whites, at room temperature
¼ tsp cream of tartar
1 cup unsalted butter, softened
1¾ cups sugar
1 tbsp vanilla extract
1 large egg
1 cup ice water

Directions
Preheat the oven to 325 degrees F. Grease and line three 8-inch cake pans with parchment paper. Try not to use dark pans because they brown the cake edges alittle more.

In the bowl of a food processor, pulse the pistachios until it is coarsely chopped. Remove 2 tbsp to a small bowl, and reserve to garnish cake. Pulse the remaining pistachios until they have almost a powder-like consistency. Transfer to a large bowl and whisk together the fine pistachios with the all purpose flour, cake flour, baking powder, baking soda, and salt. Set aside.

In a very clean bowl of a stand mixer, fitted with a whisk attachment, whisk together the egg whites with the cream of tartar until soft peaks form, about 3-5 minutes. Transfer to another bowl and set aside.

Without needing to clean the bowl of the stand mixer, cream the butter in the stand mixer for 3 minutes, fitted with a paddle attachment. Add in the sugar and vanilla and beat until fluffy, about 3 minutes. Scrape down the sides of the bowl. Add in the whole egg and mix until just combined.

Turn the mixer to low. Pour 1 cup ice water into a measuring cup. Add the flour/pistachio mix to the batter in three additions, alternating with the ice water, mixing each time until just combined. Scrape down the bowl and mix on low speed for a few more seconds.

Fold the egg whites into the batter.

Divide the batter evenly among the cake pans and smooth the tops. Bake for 40-45 minutes, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean. Transfer to a cooling rack and let cool for 20 minutes. Flip the cakes out of the pans, onto the rack and let cool completely before frosting. Remove parchment paper from the bottoms.

Honey Vanilla Buttercream
1½ cups sugar
⅓ cup flour
1½ cups milk
⅓ cup heavy cream
1½ cups unsalted butter, soft, cut into small pieces
1 tsp vanilla extract
3 tbsp honey

Directions
For the buttercream, in a medium heavy saucepan, whisk together the flour and sugar. Add in the milk and cream and cook over medium heat, whisking frequently, until the mixture comes to a boil and then thickens, 10-15 minutes.

Transfer the hot milk mixture to a stand mixer bowl and mix with the paddle attachment on high speed until cool, about 9 minutes. Reduce the speed to low and add the butter, a few pieces at a time, until it is full incorporated. Increase the speed to medium-high and beat until light and fluffy, a few minutes.

Add in the vanilla and honey and continue mixing until combined. If the frosting is too soft, chill it and mix again.

To assemble the cake, place one cake layer top side up on a serving platter. Use a long serrated knife to cut the top so that it is flat and even. Spread a little over a cup of frosting on top. Add the next later and, again, trim so that it is flat. Top with another cup of frosting. Add the remaining cake layer and trim the top again. Spread cake with a very thin layer of frosting for the crumb coating. Put in the freezer for 5-10 minutes. Spread the sides and top of the cake with the remaining frosting and decorate as desired.

Tres Leches

Tres Leches
Adapted from: Allrecipes

Cake
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup unsalted butter
1 cup white sugar
5 eggs
1/2 teaspoon vanilla extract

Directions
Preheat oven to 350 degrees F.  Grease and flour one 9x13 inch baking pan.

Sift flour and baking powder together and set aside.

Cream butter or margarine and the 1 cup sugar together until fluffy.  Add eggs and the 1/2 teaspoon vanilla extract; beat well.

Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan.

Bake for 30 minutes. Allow to cool completely and then evenly pierce cake with a fork.

Cream
2 cups whole milk
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
2 cups heavy whipping cream
1/2 cup powdered sugar
2 teaspoons clear vanilla extract
Caramel topping, store bought, optional, to serve on top
Bananas, to serve on top, optional

Directions
Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled, pierced cake.

Whip whipping cream, powdered sugar, and vanilla together until thick. Spread over the top of cake. Be sure and keep cake refrigerated, enjoy!