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    Pine-Orange Cupcakes


    2011 - 03.16

    Tags: , , , ,
    Posted in Baking | No Comments »

    Pictures

    Pine-Orange Cupcake

    Pine-Orange Cupcake

    Cupcake Ingredients

    Cupcake Ingredients

    Adding Cake Mix

    Adding Cake Mix

    Eggs!

    Eggs!

    Adding Crushed Pineapple

    Adding Crushed Pineapple

    Adding Vegetable Oil

    Adding Vegetable Oil

    Adding Pine-Orange Juice Mixture

    Adding Pine-Orange Juice Mixture

    Blend

    Blend

    Blended

    Blended

    Ready for the Oven

    Ready for the Oven

    Out of the Oven

    Out of the Oven

    Cooling

    Cooling

    Frosting Ingredients

    Frosting Ingredients

    Butter

    Butter

    Creaming the Butter

    Creaming the Butter

    Adding Powdered Sugar

    Adding Powdered Sugar

    Adding Crushed Pineapple

    Adding Crushed Pineapple

    Adding Orange Juice

    Adding Orange Juice

    Frosting

    Frosting

    Cupcakes!

    Cupcakes!

    Cupcake Close-Up

    Cupcake Close-Up

    Rows o' Cupcakes

    Rows o' Cupcakes

    Pine-Orange Cupcakes

    1 18.25 ounce box orange cake mix
    1 8 ounce can crushed pineapple in juice, drained, juiced reserved
    3 whole eggs
    1/3 cup vegetable oil
    1 1/3 cups orange juice, mixed with remaining pineapple juice to mease 1 1/3 cups
    Pine-Orange Frosting
    1/2 cup butter, softened
    1 8 ounce can crushed pineapple in juice, well drained
    2 tablespoons orange juice, upto 4 tablespoons
    5 cups powdered sugar, sifted

    Preheat oven to 350. Line two cupcake trays with paper. Drain one can crushed pineapple with a cup underneath to catch juice. Add enough orange juice to make 1 1/3 cups. Set aside.

    Blend cake mix, eggs, oil, crushed pineapple and pine-orange juice mix at low speed until moistened (about 30 seconds) Beat at medium speed for 2 minutes. (Batter will be lumpy because of crushed pineapple.)

    Pour batter into lined cupcake pans and back about 17 – 19 minutes. Allow to cool in pans 5 minutes, then remove to wire rack to cool completely.

    Pine-Orange Frosting: Cream butter, slowly adding powdered sugar 1/2 cup at a time. Add crushed pineapple and juice to reach desired consistency.

    These cupcakes are very moist (hate that word!) and taste like heaven! The frosting in a bit lumpy (no piping!) and I a little runny, which I could have fixed by adding more powdered sugar, but I didn’t want to ruin the delicious taste!

    Lemon Cupcakes


    2011 - 02.04

    Tags: , ,
    Posted in Baking | No Comments »

    Pictures

    Lemon Cupcakes

    Lemon Cupcakes

    Cupcake Ingredients

    Cupcake Ingredients

    Adding Flour

    Adding Flour

    Adding Cake Flour

    Adding Cake Flour

    Adding Baking Powder

    Adding Baking Powder

    Adding Baking Soda

    Adding Baking Soda

    Adding Salt

    Adding Salt

    Mixing

    Mixing

    Butter

    Butter

    Creaming the Butter

    Creaming the Butter

    Adding Sugar

    Adding Sugar

    Adding Lemon Zest

    Adding Lemon Zest

    Adding Lemon Juice

    Adding Lemon Juice

    Mixing in Eggs

    Mixing in Eggs

    Adding Flour Mixture

    Adding Flour Mixture

    Adding Buttermilk

    Adding Buttermilk

    Mixing the Batter

    Mixing the Batter

    BATTER!!!

    BATTER!!!

    2 Trays of Cupcakes Ready for the Oven

    2 Trays of Cupcakes Ready for the Oven

    Plus 6 Extra Cupcakes

    Plus 6 Extra Cupcakes

    Slightly Caved in Cupcakes

    Slightly Caved in Cupcakes

    Frosting Ingredients

    Frosting Ingredients

    Butter

    Butter

    Added Shortening

    Added Shortening

    Creaming

    Creaming

    Adding Vanilla

    Adding Vanilla

    Adding Powdered Sugar

    Adding Powdered Sugar

    Adding Lemon Juice

    Adding Lemon Juice

    Beating the Frosting

    Beating the Frosting

    Yummy!

    Yummy!

    Rows of Cupcakes

    Rows of Cupcakes

    Lemon Cupcakes

    1 cup butter
    4 whole eggs
    2 cups flour
    1/2 cup cake flour
    1 1/2 teaspoons baking powder
    1/2 teaspoon baking soda
    1/4 teaspoon salt
    2 cups sugar
    2 teaspoons lemon zest
    3 tablespoons lemon juice
    1 cup buttermilk
    Lemon Frosting
    1 cup unsalted butter, at room temperature
    1/3 cup shortening
    1 16 ounce box powdered sugar
    3 drops yellow food coloring
    1 teaspoon vanilla
    2 tablespoons lemon juice

    Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile in a medium bowl stir together flour, baking powder, baking soda, and salt. Set aside.

    In a large mixing bowl beat butter on high speed for 30 seconds. Add sugar lemon peel, and lemon juice; beat until will combined. Add eggs 1 at a time, beat well after each addition. Alternately add flour mixture and buttermilk. Beat on low speed after each addition until just combined.

    Bake in a 350° oven for 20 to 25 minutes or until wooden toothpick inserted near center comes out clean

    Let cool completely.

    Frosting: Cream butter and shortening. Add vanilla. Then alternate between powdered sugar and lemon juice. Add food coloring.

    This recipe was found here.

    Pretty yummy. I over mixed them a bit and they caved slightly in the center, but that just means more frosting!

    Golden Layer Cake


    2010 - 12.22

    Tags: , ,
    Posted in Baking | No Comments »

    Pictures

    Cake Ingredients

    Cake Ingredients

    Adding the Flour

    Adding the Flour

    Adding the Baking Powder

    Adding the Baking Powder

    Adding the Salt

    Adding the Salt

    Whisking

    Whisking

    Butter

    Butter

    Adding Sugar

    Adding Sugar

    Mixing

    Mixing

    All Creamed Up

    All Creamed Up

    Adding Eggs

    Adding Eggs

    Adding Vanilla

    Adding Vanilla

    Adding Flour Mixture

    Adding Flour Mixture

    Adding Milk

    Adding Milk

    Greased and Floured Pans

    Greased and Floured Pans

    Ready for the Oven

    Ready for the Oven

    Fresh Out of the Oven

    Fresh Out of the Oven

    Frosting Ingredients

    Frosting Ingredients

    Butter

    Butter

    Creaming the Butter

    Creaming the Butter

    Adding Powdered Sugar

    Adding Powdered Sugar

    Mixing

    Mixing

    It Turned PINK!!!

    It Turned PINK!!!

    Adding Vanilla

    Adding Vanilla

    Adding Milk

    Adding Milk

    Pretty Pink Frosting

    Pretty Pink Frosting

    (Leveled) First Layer

    (Leveled) First Layer

    Frosted First Layer

    Frosted First Layer

    Naked Second Layer

    Naked Second Layer

    Frosted Sides

    Frosted Sides

    All Frosted

    All Frosted

    Missing Pieces!!!

    Missing Pieces!!!

    Golden Layer Cake

    Cake
    2 3/4 cups flour
    2 1/2 teaspoons baking powder
    3/4 teaspoon salt
    2 sticks unsalted butter (8 ounces) at room temperature
    2 cups sugar
    5 whole eggs
    1 1/2 teaspoons vanilla
    1 1/3 cups whole milk

    Vanilla Frosting
    2 1/2 sticks unsalted butter (10 ounces) at room temperature
    5 cups powdered sugar
    1 tablespoon vanilla
    1 tablespoon milk (1 to 2)

    Preheat the oven to 350°. Grease and flour two 9-inch round cake pans. In a medium bowl, whisk together the flour, baking powder and salt.

    In a large bowl, using a mixer, beat the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. Scrape down the bowl. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. With the mixer on low speed, alternately add the dry ingredients and milk in three parts, mixing until just incorporated.

    Divide the batter between the prepared pans and smooth the tops. Bake until a toothpick inserted in the center of each cake comes out clean, 35 to 40 minutes. Transfer the pans to a rack and let cool for 10 minutes. Run a knife around the pans to release the cakes and invert; let cool completely.

    Slice the cakes into 2 layers each (I skipped this part and left is at a 2 layer instead of 4!). Stack and frost with the vanilla frosting.

    Frosting: In a large bowl, using a mixer, beat the butter on medium speed until creamy, about 1 minute. Add the confectioners’ sugar, 1 cup at a time, beating until smooth after each addition. Add the vanilla and 1 tablespoon milk. Beat at high speed until fluffy, adding an additional 1 tablespoon milk if necessary.

    Recipe for cake found here. Recipe for frosting found here.

    This cake is very heavy! Almost like a pound cake. Still very good. We definitely did a good job finishing this one off!!!