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Snickerdoodle Cake

Howdy!

It has been a bit since I’ve posted, and for that, I sincerely apologize! I have been busy training for my marathon (I am still in need of DONATIONS, help me out, you know you want to!), working and all that jazz! But don’t worry, I’m here to bring you another recipe! This one might look familiar because I’ve made it in cupcakes, BUT for the cake, I changed it up a bit! I filled the cake with a yummy Cinnamon Cream Cheese, and frosted it with a Cinnamon Buttercream. The reason for the butter cream is simple… 1. I love buttercream, and 2. It is much better for decorating, and I wanted to make something beautiful for my friends! Afterall, it WAS our three-girl celebration weekend BIRTHDAY CAKE! So no more stalling, let’s get to it…

Cake:

You’ll need…

Snickerdoodle Cake Ingredients

You’ll need to…

Pre-heat your oven to 350° F. In a small bowl, sift together flour, cinnamon, baking powder, and salt and set aside. In a small saucepan on very low heat, stir the whipping cream and butter together until the butter is melted. Remove from heat and set aside.

In a medium bowl, beat eggs and sugar together until thick (a few minutes) and then add the vanilla. Add the flour mixture to the eggs and sugar mixture and mix until they are blended. Then add the butter and milk mixture and mix until well blended.

Pour the batter into two 9-inch cake rounds, and bake for 15-18 minutes. Use a toothpick to check; if it comes out clean, it is done! Let cool for 10 minutes in the cake pan, then move to a wire cooling rack to cool completely. Level your cakes (you want the top to be flat so they sit properly on top of each other.)

Filling:

You’ll need…

Cinnamon Cream Cheese Frosting (Lemon extract not pictured.... sorry!)

You’ll need to…

Cream the butter and cream cheese until smooth. Add the vanilla and cinnamon and mix until well blended.

Add powdered sugar slowly until you reach the consistency you like. (I always add a half cup at a time, until I reach the perfect taste and consistency… you can always add more, but you can’t take any out so slow is best!)

Frosting:

You’ll need…

Buttercream Frosting Ingredients (Cinnamon not pictured... so sorry!)

You’ll need to…

In a large bowl, beat the butter until smooth. Slowly add powdered sugar to the butter. (I add it in 1 cup at a time to keep from being covered in sugar, and to make sure I don’t add too much… you want to get the perfect consistency for you!)

Add in the salt, cinnamon, and vanilla, and mix until well incorporated. Slowly add in your whipping cream. (I also add this in slowly, 1 tbsp at a time, so that I get the right consistency… you may use more or less than 2 tbsp, depending on the consistency you like.)

On the top of your bottom cake, pipe a ring of buttercream around the outside of the cake. Then, inside the ring of buttercream, cover the cake with your cream cheese filling. (I realize this sounds weird/confusing, but I hope the picture helps a bit!)

Place your second cake on top of the bottom cake, and the frost the cake with the buttercream frosting.

Refrigerate for 2 hours, then decorate. I used a wilton Star (1m ) tip, and made flowers over the cake, but you can do whatever you like!

Happy Birthday to ME!

Happy Birthday to ALL OF US 🙂

This was our yummy birthday treat, and we definitely enjoyed it! It was a great way to end our dinner, and a great way to begin our girls night out on the town! This cake is so yummy, it will definitely satisfy your sweet tooth! No lie, I was craving sweets the week after our celebration, and I might have eaten two pieces because it was just that good (or because I have no self control when it comes to my sweet tooth… you decide.) I hope you go make this cake… I promise, you will not be disappointed! I know my friends and I were VERY happy with this creation!

I’m off for a nice night of relaxation before an amazing day of AGGIE FOOTBALL tomorrow, WHOOP!

Have a great night, see you next post! And as always, feel free to leave comments/suggestions/questions!

Love,

Katie

……………………………….

Here’s the full recipe…

Snickerdoodle Cake with Cinnamon Cream Cheese Filling & Cinnamon Buttercream Frosting

Ingredients:

Cake:

2 cups all purpose flour

1 ½ tsp baking powder

2 ½ tsp ground cinnamon

¼ tsp salt

1 cup whipping cream

½  cup butter

4 large eggs

2 cups sugar

1 tsp vanilla

 

Filling:

4 oz cream cheese

¼ cup butter

1 ½ cups powdered sugar

½ tsp vanilla

½ tsp lemon extract

1 1/8 tsp ground cinnamon

Frosting:

2 cup butter

7 cups powdered sugar

1 tsp salt

2 tbsp ground cinnamon

4 tsp vanilla

4 tbsp whipping cream



You’ll need to…

Cake…

  1. Pre-heat your oven to 350° F.
  2. In a small bowl, sift together flour, cinnamon, baking powder, and salt and set aside.
  3. In a small saucepan on very low heat, stir the whipping cream and butter together until the butter is melted. Remove from heat and set aside.
  4. In a medium bowl, beat eggs and sugar together until thick (a few minutes) and then add the vanilla.
  5. Add the flour mixture to the eggs and sugar mixture and mix until they are blended. Then add the butter and milk mixture and mix until well blended.
  6. Pour the batter into two 9-inch cake rounds, and bake for 15-18 minutes. Use a toothpick to check; if it comes out clean, it is done!
  7. Let cool for 10 minutes in the cake pan, then move to a wire cooling rack to cool completely.

Filling…

  1. Cream the butter and cream cheese until smooth.
  2. Add the vanilla and cinnamon and mix until well blended.
  3. Add powdered sugar slowly until you reach the consistency you like. (I always add a half cup at a time, until I reach the perfect taste and consistency… you can always add more, but you can’t take any out so slow is best!)


Frosting…

  1. In a large bowl, beat the butter until smooth.
  2. Slowly add powdered sugar to the butter. (I add it in 1 cup at a time to keep from being covered in sugar, and to make sure I don’t add too much… you want to get the perfect consistency for you!)
  3. Add in the salt, cinnamon, and vanilla, and mix until well incorporated.
  4. Slowly add in your whipping cream. (I also add this in slowly, 1 tbsp at a time, so that I get the right consistency… you may use more or less than 2 tbsp, depending on the consistency you like.)
  5. On the top of your bottom cake, pipe a ring of buttercream around the outside of the cake. Then, inside the ring of buttercream, cover the cake with your cream cheese filling.
  6. Place the top cake on top of the bottom cake, and frost your cake completely with buttercream.
  7. Refrigerate for 2 hours, then decorate.


Lemonade Cupcakes with Strawberry Lemonade Buttercream Frosting!

Howdy everyone!

So for those of you who check the weather, or have left your house in the last 3 months, this has been one of the hottest summers Texas has ever seen! And if you’re like me, chocolatey treats don’t always cut it in the heat! I LOVE chocolate, but during the summer, fruit and citrus are great flavors to help you cool down. I thought today I would make something that tastes a bit lighter and more summery… Lemonade Cupcakes! And to top them off, Strawberry Lemonade Buttercream! Now I have to say… this recipe was definitely a trial and error story. But after a few adjustments this week, I think I have constructed a great, fresh lemonade cupcake to satisfy your refreshing summer treat needs! So let’s get to baking!

Cake:

You’ll need…

Lemonade Cupcake Ingredients

You’ll need to…

Pre-heat your oven to 350°. Line a 12 cup muffin tin with cupcake papers. In a medium bowl, sift together baking powder, baking soda, salt and flour, and set aside for late. In the bowl of your stand mixer, or a large mixing bowl, cream (medium-high speed) the butter until smooth, about 2 minutes. Add in the sugar, and beat until light and fluffy, about 2-3 more minutes.

Lower your mixing speed and add the egg and vanilla, and mix until well combined. Add the lemonade and lemon juice, and mix, and then add the sour cream.

Lower the speed of the mixer, and add 1/3 of the flour, then ½ of the milk, and continue until the last of the flour is added.

Fill each cup in the muffin tin about 2/3  to ¾ full.  Bake for 15 minutes. Let cool for 10 minutes, then with a sauce brush, lightly brush the top of each cupcakes with lemon juice.

Then transfer to a wire cooling rack to cool completely.

Frosting:

You’ll need…

Strawberry Buttercream Ingredients

You’ll need to…

In a food processer (or a blender if you don’t have one), puree the strawberries and set aside for later.

In the bowl of your stand mixer, or a medium bowl, cream the butter until it is nice and smooth. Add the powdered sugar to the butter slowly (about ½ to 1 cup at a time) and mix until well blended.

Add vanilla, lemonade, and salt and mix well. Then add the processed strawberries. Add whipping cream 1 tablespoon at a time, until you reach the consistency you like. *For stiffer frosting, use less whipping cream; for creamier frosting, use more whipping cream. If you need to add more sugar, or more whipping cream to get the consistency you like, don’t be scared—go for it!

Once your cupcakes have cooled completely, frost your cupcakes! And then enjoy your delicious, lemony treat!

So lemony, so sweet, a little bit tart… lemonade perfection in cupcake form! Yum-er-fest.

Ok y’all, this concludes the lemonade cupcake! I really hope you enjoyed reading about how to make these fantastic little treats! They are a nice refreshing summer cupcake, and I hope you like them as much as I do! Perfecting this recipe took a few tries, so when I say this one is fantastic, I mean it! I couldn’t stop eating them… oopsies! And my family loved them too! So the ratings were great, and I think you’ll feel the same way! Now it’s your turn to give them a try!

If you have any questions/comments/suggestions, as always, PLEASE leave them 🙂

Love,

Katie

……………………………..

Here’s the full recipe…

Lemonade Cupcakes with Strawberry Lemonade Buttercream Frosting

Ingredients

Cake:

½ cup butter, room temperature

¾ cup granulated sugar

1/3 cup frozen lemonade concentrate, room temperature

2 tbsp lemon juice

1 egg

1 tsp vanilla

¼ cup sour cream

¼ cup whole milk

1 ½ cups all-purpose flour

½ tsp salt

½ tsp baking powder

½ tsp baking soda

Frosting:

½ cup butter

1¾ cups powdered sugar

¼ tsp salt

1 tsp vanilla

2-3 strawberries

1 tbs lemonade from concentrate, room temperature

2 tbsp whipping cream


You’ll need to…

Cake:

  1. Pre-heat your oven to 350°. Line a 12 cup muffin tin with cupcake papers.
  2. In a medium bowl, sift together baking powder, baking soda, salt and flour, and set aside for late.
  3. In the bowl of your stand mixer, or a large mixing bowl, cream (medium-high speed) the butter until smooth, about 2 minutes. Add in the sugar, and beat until light and fluffy, about 2-3 more minutes.
  4. Lower your mixing speed and add the egg and vanilla, and mix until well combined.
  5. Add the lemonade and lemon juice, and mix, and then add the sour cream.
  6. Lower the speed of the mixer, and add 1/3 of the flour, then ½ of the milk, and continue until the last of the flour is added.
  7. Fill each cup in the muffin tin about 2/3  to ¾ full.  Bake for 15 minutes.
  8. Let cool for 10 minutes, then with a sauce brush, lightly brush the top of each cupcakes with lemon juice. Then transfer to a wire cooling rack to cool completely.

Frosting:

  1. In a food processer (or a blender if you don’t have one), puree the strawberries and set aside for later.
  2. In the bowl of your stand mixer, or a medium bowl, cream the butter until it is nice and smooth.
  3. Add the powdered sugar to the butter slowly (about ½ to 1 cup at a time) and mix until well blended.
  4. Add vanilla and salt and mix well. Then add the processed strawberries.
  5. Add whipping cream 1 tablespoon at a time, until you reach the consistency you like. *For stiffer frosting, use less whipping cream; for creamier frosting, use more whipping cream. If you need to add more sugar, or more whipping cream to get the consistency you like, don’t be scared—go for it!

Vanilla Cupcakes with Buttercream Frosting

Howdy!
So as some of  you may know, I have a 16 year old sister that is currently an officer on her high school dance team, and she has been really busy the last two weeks with dance camp. Being the responsible, kind officer that she is, she decided she wanted to treat the team to something sweet on their last day of camp. So naturally, she asked me if I would bake them some cupcakes… and by some, I mean 60. Yes, 5 dozen cupcakes on a weeknight. I am old… ok not that old, but I go to bed early because I have enough trouble getting up in the morning, so I was a little bit concerned I might be up all night. But thanks to Stella, and her amazing ability to crank out sweets in record time, I did get to sleep last night, yay! And so I was off in a baking frenzy (nobody in my family was allowed in the kitchen last night… haha).
After lots of thought, and talking to my sister and good friend Marissa, I decided to go with something basic… simple yet delicious. And so, the Vanilla Cupcakes with Buttercream frosting were made! I realize that this is probably the most basic recipe I have posted, but the great thing about it is that while basic, it is still DELICIOUS!!! And when you are trying to please a large crowd of 14-18 year old girls, you never know what they will like, so it’s best to stick with something classic, that everyone will like.
***Warning- I dyed the frosting blue and orange, so the cupcakes would be my sisters school colors… these would NOT have been my choice as far as decorating but hey, they were for her! Gosh I’m a good sister… 🙂
Ok, no more stalling, here we go:
Cupcakes:
You’ll need…

Vanilla Cupcake Ingredients

You’ll need to…

Pre-heat your oven to 350◦. Line a 12 cup muffin pan with cupcake papers.In a large bowl, beat the butter and sugar together until it is nice and fluffy.

Add in the eggs one at a time, mixing each in well before adding the next. Add the vanilla and lemon zest, and incorporate well.

In a medium bowl, sift together the baking powder, salt, and flour. Add 1/3 of the flour mixture to the butter mixture, and mix well. Then half the milk; mix well. Add 1/3 of the flour mixture; mix well. Then the second half of the milk; mix well. Then add the remaining flour mixture, and mix until well incorporated. Don’t over beat it, you just want it to be nice and incorporated!

Fill your cupcake pan, distributing batter evenly (they should each be about 2/3- 3/4 full).

Bake for 15 minutes, doing the toothpick test to make sure they are ready. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Frosting:

You’ll need…

Buttercream Frosting Ingredients

***Optional- food color gel, sprinkles… any decorations you choose! I used Wiltons brand Food color gel (it keeps the frosting from getting bitter and gives you a nice bright color… it’s only $1.99 at any food supply/craft store)

You’ll need to…
In a large bowl, beat the butter until it is smooth. Slowly add powdered sugar to the butter. (I add it in 1 cup at a time to keep from being covered in sugar, and to make sure I don’t add too much!) Remember, you can use more or less powdered sugar than is listed depending on the consistency you like!

Add in the salt and vanilla, and mix until well incorporated. Slowly add in your whipping cream. (I also add this in slowly, 1 tbsp at a time, so that I get the right consistency… you may use more or less than 2 tbsp, depending on the consistency you like.)

At this point, if you are going to color your frosting, do so now, and mix well!

Once your cupcakes are completely cooled, frost them!!!

 Despite the wacky colors… just wow, YUMMERS!!!

***Sidenote– I didn’t frost these as high/cute as I normally would because the frosting would have gotten squished in the carrying cases we used to take them to the school. But for reals people, it doesn’t matter how they look, because they taste FANTASTIC! I’ll be making these again this weekend, but with different decorations… pictures to come by Sunday!

Well I hope you enjoyed seeing the Vanilla Cupcakes with Buttercream Frosting being made!!! I promise they are great… a classic cupcake, a classic frosting, you just really can’t go wrong with these! And my favorite part is that they are SO customizable as far as decorating! You can color the frosting, you can use sprinkles, cute cupcake papers, anything you want to make these classic cupcakes pretty!

I’ve got a long day at the doctors office, so I’m out of here, but I hope you enjoy the cupcakes (I know you are all going to make them… yep.)

Love,

Katie

…………………………………

Here’s the full recipe…

Vanilla Cupcakes with Buttercream Frosting

Ingredients:

Cake:

½ cup unsalted butter, softened

2/3 cup granulated sugar

3 large eggs, room temperature

1 ½ tsp vanilla extract

½ tbs lemon zest

1 ½ cups all purpose flour

1 ½ tsp baking powder

¼ tsp salt

¼ cup whole milk

Frosting:

1 cup butter

3 ½ cups powdered sugar

½ tsp salt

2 tsp vanilla

2 tbsp whipping cream

***Optional- food color gel, sprinkles… any decorations you choose!

You’ll need to…

Cake:

  1. Pre-heat your oven to 350◦. Line a 12 cup muffin pan with cupcake papers.
  2. In a large bowl, beat the butter and sugar together until fluffy. Add eggs one at a time, mixing each well before adding the next.
  3. Add the vanilla and lemon zest, and incorporate well.
  4. In a medium bowl, sift together baking powder, salt, and flour.
  5. Add 1/3 of the flour mixture to the butter mixture, and mix well. Then add half the milk and mix well. Repeat until you add the last of the flour, and mix until well incorporated.
  6. Fill your cupcake pan, distributing batter evenly (they should each be about 2/3- 3/4 full).
  7. Bake for 15 minutes, doing the toothpick test to make sure they are ready.
  8. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Frosting:

  1. In a large bowl, beat the butter until smooth.
  2. Slowly add powdered sugar to the butter. (I add it in 1 cup at a time to keep from being covered in sugar, and to make sure I don’t add too much… you want to get the perfect consistency for you!)
  3. Add in the salt and vanilla, and mix until well incorporated.
  4. Slowly add in your whipping cream. (I also add this in slowly, 1 tbsp at a time, so that I get the right consistency… you may use more or less than 2 tbsp, depending on the consistency you like.)
  5. At this point, if you are going to color your frosting, do so now, and mix well!
  6. Once your cupcakes are completely cooled, frost them.