These vanilla cupcakes are absolutely sweet buttery and soft and full of rich vanilla flavor.
* ½ cups Butter
* ⅔ cups Sugar
* 1 teaspoon Vanilla
* 3 whole Eggs
* 1 whole Lemon Zest
* 1-½ cup All-purpose Flour
* 1-½ teaspoon Baking Powder
* ¼ cups Milk
* 1 container Buttercream Frosting, 16 Ounce Tub, Or Your Favorite Recipe
Using an electric hand mixer beat together the butter, sugar and vanilla in a medium bowl. Beat until white and creamy. Add eggs one at a time and stir to combine. Set aside.
In a separate bowl whisk together the lemon zest, flour and baking powder. Add the creamed egg and sugar mixture to the flour mixture and beat on medium speed until just combined. Slowly add milk (little by little) and mix on low speed until just combined.
Now line a cupcake tin or muffin tin with paper cups (recipe makes 12 cupcakes). Pour batter into cups. Fill to about 2/3 full. Don’t over fill.
Bake at 175 C for about 25 minutes. Cupcakes are ready when the top springs back when you touch it with your finger. (Do not over bake or the cupcakes will be dry.)
Remove the cupcakes from the oven and let them cool before decorating. When the cupcakes are cool, fill a pastry bag with the buttercream frosting and pipe onto the cakes. (Use a piping bag with a star nozzle if you have one). I’ve done in the photo above.
Serve and enjoy.
I recently made this cake for a friend’s birthday celebration. I was torn on what to make and had tossed around the ideas of perhaps red velvet or maybe caramel — that is until I took the first bite of a gingerbread spice chocolate bar by Theo. The flavors of chocolate with nutmeg, cinnamon, ginger, cloves, and more… Simple yet delicious.
I decided to make a play on those flavors with this cake (and kick it up a notch). I started with a relatively healthy cake recipe — applesauce instead of butter, and half whole wheat flour for a bit more substance and texture (I’d say it’s pretty low-fat alone; with the buttercream? Not so much...)
To make the cake a bit more “mature,” I wanted to some stout (a natural partner to molasses) to make the gingerbread rich and moist, but didn’t have any — an amber ale stepped in. A slight drizzle of Grand Marnier was trickled into the buttercream frosting to compliment the spiciness of the gingerbread. Topping it off, I candied some tangerine and orange peels to enhance and draw out the orange flavor of the liqueur.
Gingerbread houses have nothing on this Gingerbread Layer Cake made with Hood Sour Cream. It is the focal point of any dessert table and well worth an extra large slice. Four layers of cake and a sweet, lemony filling will make this a fast favorite at your next holiday party. For more delicious seasonal recipes visit Hood.comLayer up this winter. Recipe courtesy of Hood
It's almost the end of summer which means we're almost to the end of blueberry season. This week we're celebrating blueberries in all of their glory and giving you lip-smacking recipes to savor the final days of one of our favorite fruit seasons. First up, we've treating you to our uber simple Blueberry Cupcakes.
This is our all-purpose “go to” frosting. It’s great for piping into lush, swirling mountains of frostiness and just as good for spreading onto a cupcake like rolling hills of heaven. It makes a lot, probably 4 cups’ worth, so you can halve the recipe if you are going to be spreading the frosting rather than piping it.
Serve with the Vegan Banana Split Cupcakes recipe.
Adapted from “Vegan Cupcakes Take Over the World” by Isa Chandra Moskovitz and Terry Hope Romero.