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Cakes, Cupcakes & Whoopie Pies


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  #1  
October 15th, 2011, 05:06 PM
Mom2JDub's Avatar (formerly junie22)
Join Date: Aug 2011
Location: California
Posts: 11,266
Chocolate Chip Cupcakes



Cupcakes:
1 3/4 c. cake flour
1 1/4 c. unbleached all-purpose flour
2 c. granulated sugar
2 tsp. baking powder
3/4 tsp. salt
1 c. unsalted butter, softened, cut into cubes
4 large eggs
1 c. milk
1 tsp. vanilla extract
1 c. miniature chocolate chips

Frosting:
3/4 c. unsalted butter, melted
1 c. unsweetened cocoa powder
4 1/2 c. confectioners' sugar
1/2 c. milk, or more as needed
1 1/2 tsp. vanilla extract

Preheat oven to 325 degrees F. Line cupcake pans with paper liners; set aside.

For the cupcakes, in the bowl of an electric mixer fitted with the paddle attachment, sift together flours, sugar, baking powder, and salt; mix together until combined. Add butter cubes, mixing until coated with flour.

In a large glass measuring cup, whisk together eggs, milk, and vanilla extract. With mixer on medium speed, add wet ingredients in three parts, scraping down sides of bowl after each addition; beat until ingredients are incorporated, but do not over-beat. Stir in miniature chocolate chips.

Divide batter evenly among liners, filling halfway to two-thirds full. Bake in preheated oven, rotating pans after 10 minutes, until a toothpick inserted in the center of a cupcake comes out clean, 17 to 20 minutes. Set aside to cool completely before frosting.

For the frosting, in the bowl of an electric mixer fitted with the paddle attachment, combine melted butter and cocoa. Alternately add confectioners' sugar and milk, beating to spreading consistency. Add small amount of additional milk, if needed. Stir in vanilla extract. Generously frost cupcakes.

Yield: 24 cupcakes

Last edited by Mom2JDub; October 15th, 2011 at 11:11 PM.
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  #2  
October 15th, 2011, 05:16 PM
Mom2JDub's Avatar (formerly junie22)
Join Date: Aug 2011
Location: California
Posts: 11,266
Strawberry Shortcake Cupcakes



Cupcakes:
1 3/4 c. cake flour
1 1/4 c. unbleached all-purpose flour
2 c. granulated sugar
2 tsp. baking powder
3/4 tsp. salt
1 c. unsalted butter, softened, cut into cubes
4 large eggs, at room temperature
1/2 c. milk, at room temperature
1 tsp. vanilla extract
2/3 c. pureed strawberries

Whipped Cream Filling/Frosting:
1 1/2 c. heavy cream
1 tsp. vanilla extract
1/4 c. confectioners' sugar
2 c. finely chopped strawberries

Preheat oven to 350 degrees F. Line cupcake pans with paper liners; set aside.

For the cupcakes, in the bowl of an electric mixer fitted with the paddle attachment, sift together flours, sugar, baking powder, and salt; mix together until combined. Add butter cubes, mixing until coated with flour.

In a large glass measuring cup, whisk together eggs, milk, vanilla extract, and pureed strawberries. With mixer on medium speed, add wet ingredients in three parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated, but do not over-beat.

Divide batter evenly among liners, filling halfway to two-thirds full. Bake in preheated oven, rotating pans after 10 minutes, until a toothpick inserted in the center of a cupcake comes out clean, 16 to 18 minutes. Set aside to cool completely before filling and frosting.

For the whipped cream filling/frosting, in the bowl of an electric mixer fitted with the whisk attachment, beat heavy cream, vanilla extract, and confectioners' sugar together until stiff peaks form. Gently fold in finely chopped strawberries.

Cut out a small cone from the center of each cupcake, reserving the cut-out. Fill the hole with whipped cream filling/frosting. Then place the cut-out piece of cupcake back on top of the filling. Generously frost cupcakes. Keep refrigerated if not eating right away.

Yield: 26 cupcakes
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  #3  
October 15th, 2011, 11:09 PM
Mom2JDub's Avatar (formerly junie22)
Join Date: Aug 2011
Location: California
Posts: 11,266
Flourless Chocolate Pistachio Cake



Cake:
Unsalted butter, for greasing pan
Unsweetened cocoa powder, for dusting pan
5 oz. bittersweet chocolate, chopped
6 Tbsp. unsalted butter
1/2 tsp. salt
2 tsp. vanilla extract
1/2 c. granulated sugar
1/2 c. shelled unsalted pistachios, finely ground
3 eggs, at room temperature, separated

Topping:
1 c. heavy cream
2 Tbsp. confectioners' sugar
Vanilla extract, to taste (optional)
Shelled unsalted pistachios, finely chopped

Preheat oven to 300 degrees F. Butter an 8-inch springform pan. Line the bottom with parchment paper, and then butter the paper. Dust with cocoa powder; tap out excess.

For the cake, in a heatproof bowl, combine chocolate, butter, salt, and vanilla extract. Set bowl over a saucepan of simmering water. Heat, stirring occasionally, until chocolate and butter melt.

Stir in sugar and ground pistachios. Remove bowl from water; wipe bottom dry. Let mixture stand for a few minutes until it cools slightly.

Beat egg yolks, one at a time, into chocolate mixture.

In an electric mixer, beat egg whites until they form stiff peaks. Stir one-third of the whites into the chocolate mixture. Fold in the remaining whites as lightly as possible.

Transfer batter to prepared pan. Bake in preheated oven for 40 to 45 minutes or until a toothpick inserted into the center shows only a few crumbs. Set cake on a wire rack to cool completely.

While cake cools, for the topping, gently whip heavy cream with confectioners' sugar and vanilla extract (if using). Set aside.

Run a knife around the pan sides to loosen the cake. Release the spring on the pan. With a wide metal spatula, carefully slide cake off bottom onto a flat platter. Serve with whipped cream sprinkled with chopped pistachios.

Yield: 12 servings
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  #4  
October 15th, 2011, 11:16 PM
Mom2JDub's Avatar (formerly junie22)
Join Date: Aug 2011
Location: California
Posts: 11,266
Carrot Cake Whoopie Pies



Batter:
1 1/8 c. unbleached all-purpose flour
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. unsalted butter, softened
1/3 c. plus 2 Tbsp. packed light brown sugar
1/3 c. plus 2 Tbsp. granulated sugar
1 large egg
1/2 tsp. vanilla extract
1 c. coarsely grated carrots (about 2 medium carrots)
1 scant c. chopped walnuts (about 3 oz.)

Filling:
1/4 c. unsalted butter, softened
4 oz. cream cheese, softened
2 c. confectioners' sugar
1 tsp. vanilla extract

Put oven racks in upper and lower thirds of oven. Preheat oven to 375 degrees F. Grease two baking sheets.

For the batter, in a bowl, whisk together flour, cinnamon, baking soda, and salt.

In the bowl of an electric mixer fitted with the paddle attachment, beat together softened butter, sugars, egg, and vanilla extract until pale and fluffy, about 2 minutes. Mix in coarsely grated carrots and chopped walnuts. Then add flour mixture; beat until just combined.

Drop 1 1/2 tablespoons batter per cookie, 2 inches apart, on prepared baking sheets. Bake in preheated oven, switching position of sheets halfway through baking, until cookies are lightly browned and springy to the touch, 12 to 16 minutes. Cool cookies on sheets on wire rack for 1 minute, and then transfer cookies to racks to cool completely.

For the filling, beat butter and cream cheese on medium speed until creamy, about 1 minute. Add confectioners' sugar, 1 cup at a time, beating until smooth after each addition. Add vanilla extract. Beat until fluffy.

Spread a generous spoonful of filling onto the flat side of half of the cooled cookies. Top with the remaining cookies, flat side down.

Yield: 13 whoopie pies
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  #5  
October 15th, 2011, 11:22 PM
Mom2JDub's Avatar (formerly junie22)
Join Date: Aug 2011
Location: California
Posts: 11,266
S'mores Cupcakes



Graham Cracker Layer:
3/4 c. unsalted butter
3 c. graham cracker crumbs
2/3 c. granulated sugar

Chocolate Cake Layer:
2 c. cake flour, sifted
1 tsp. baking soda
1 tsp. salt
5 oz. semisweet chocolate
3/4 c. unsalted butter, at room temperature
1 1/4 c. granulated sugar
3 large eggs, at room temperature
1 tsp. vanilla extract
1 c. buttermilk, at room temperature

Topping:
54 jumbo marshmallows

Preheat oven to 375 degrees F. Line cupcake pans with paper liners; set aside.

For the graham cracker layer, place butter in a microwave-safe bowl. Microwave in 15-second intervals, stirring after each, until butter is melted. Add graham cracker crumbs and sugar. Stir until butter is absorbed and evenly distributed. Place a rounded tablespoonful of the mixture into each paper liner. Press mixture evenly into bottoms.

Bake in preheated oven for 5 minutes. Remove from oven; set aside. Reduce oven temperature to 350 degrees F.

For the chocolate cake layer, in a medium bowl, whisk together sifted cake flour, baking soda, and salt; set aside.

Place semisweet chocolate in a small bowl. Microwave in 15-second intervals, stirring after each, just until chocolate is melted; do not over-heat. Set aside to cool slightly.

In a large bowl, beat butter and sugar until light and fluffy, about 3 minutes. Beat in eggs, one at a time, and then beat in vanilla extract, scraping down sides of bowl as needed.

Add one-third of the flour mixture to the butter mixture; beat just until combined. Then beat in half of the buttermilk. Beat in another one-third of the flour mixture and then second half of buttermilk. End with last one-third of the flour mixture; beat until just combined, making sure to scrape down bowl with a spatula. Divide batter evenly among paper liners, on top of graham cracker crust layer, filling two-thirds to three-quarters full.

Bake in preheated oven, until a toothpick inserted in the center of a cupcake comes out clean, about 17 minutes. Remove from oven, and set aside to cool. Increase oven temperature to broil.

For the topping, cut each of the jumbo marshmallows in half. Arrange three halves on top of each cupcake. Place cupcakes just a few inches under the broiler to toast the tops of the marshmallows. Watch very closely, making sure not to burn the marshmallows. This step will only take 30-60 seconds, and you may need to rotate the pans for even toasting. Remove pans from oven. Let cupcakes cool in pans for 5 minutes or until cool enough to handle. Then remove cupcakes from pans to cool completely.

Yield: 36 cupcakes
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  #6  
October 19th, 2011, 11:56 AM
Coley's Avatar Platinum Supermommy
Join Date: Apr 2009
Location: South Philly!
Posts: 11,173
Ooooh! A gluten free recipe!!!

Will definitely be trying the flourless cake!
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  #7  
October 19th, 2011, 12:20 PM
Mom2JDub's Avatar (formerly junie22)
Join Date: Aug 2011
Location: California
Posts: 11,266
Quote:
Originally Posted by Coley View Post
Ooooh! A gluten free recipe!!!

Will definitely be trying the flourless cake!
It was quite good.
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