Cannoli Cake:

Ingredients for cake:

6 large eggs, separated
1 large egg yolk
pinch of salt
1 cup plus 1/3 cup sugar
1 cup all-purpose flour
1 tbsp. baking powder
1 tsp. almond extract
2 tsp. vanilla extract
2 tbsp. cold water
finely grated zest of one orange

Ingredients for filling:

125 g. cream cheese, softened
225 g. ricotta cheese
2 tbsp. Nutella
1 tsp. Grand Marnier (optional)
1 tsp. Frangelico (optional)
1 cup icing sugar
1/4 cup mini chocolate chips
icing sugar for dusting

Directions:

Preheat the oven to 375 degrees F. and grease and flour a 9 or 10-inch springform pan.

Place the egg whites in the bowl of a stand mixer and add the pinch of salt. Beat whites until foamy. Increase mixer speed to medium and continue beating the whites while gradually adding 1 cup of the sugar. You want the whites to beat into soft peaks Set aside.

In a clean bowl, beat the egg yolks with remaining 1/3 cup sugar, the flour, the baking powder, the vanilla and almond extracts and the cold water until smooth. Add the orange zest. The mixture might appear stiff or very thick but don’t worry.

Gently fold in the egg whites until you have a well mixed batter.

Spoon the batter into the springform pan and bake in the middle of the oven for about 35 minutes. The top of the cake will be golden and it will spring back when pressed.

Remove the cake to a wire rack and cool completely before releasing the cake from the springform pan.

To make the filling, beat the cream cheese, the ricotta, the Nutella, the Grand Marnier and Frangelico (if using), until smooth. Gradually add the icing sugar and then stir in the chocolate chips. Set aside.

Carefully divide the cake into two equal layers. Set the bottom layer on your cake tray or serving plate. Spread the filling over the cake bottom. If it’s a bit loose, refrigerate the cake bottom for about 10 minutes to firm up the filing. Top the filling with the second layer of the cake and refrigerate until ready to serve.

Cinnamon Cupcakes W/ Caramel Crm. Chs Frosting:

For the frosting:

1 pckg. cream cheese (8 ounces), at room temperature
1/2 cup unsalted butter, at room temperature
1/4 cup caramel sauce
2 tsp. vanilla extract
1 cup icing sugar

In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter together at high speed until light (about 2 minutes).

Lower the speed and add the vanilla extract and caramel sauce. Mix well.

With the speed on low, add the icing sugar until incorporated and then increase the speed to high and whip the frosting for 2 minutes.

Chocolate/Oreo Cake:

For cake:
2 c. sugar
1-3/4 c. all-purpose flour
3/4 c. Hershey's Cocoa
1-1/2 tsp baking powder
1-1/2 tsp baking soda
1 tsp salt
2 eggs
1 c. milk
1/2 c. vegetable oil
2 tsp vanilla extract
1 c. boiling water
10-15 oreos twisted to separate cookies and reveal cream center
15 oreos, chopped directly in half through cookie

For icing:
1/2 c. (1 stick) butter, melted
2/3 c. Hershey's Cocoa
3 c. powdered sugar
1/3 c. milk
1 tsp vanilla extract

For filling:
1/3 c. whipping cream
2 tsp powdered sugar
small dash vanilla extract
1/8 c. oreo cookie crumbs, made from reserved oreo sides

Directions:
-Preheat oven to 350 degrees and prepare two 9-inch round baking pans, lining with parchment. -On one layer of cake, place cookie halves that have been separated into the bottom of one pan, cream side up.
-Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
-Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes.
-Stir in boiling water (batter will be thin).
-Pour batter very carefully into prepared pans.
-Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.
-Cool 10 minutes; remove from pans and place onto wire racks.
-Remove parchment and cool completely.

-Meanwhile, make frosting:
-Stir melted butter into cocoa.
-Alternately add powdered sugar and milk, beating to spreading consistency.
-Add small amount additional milk, if needed. -Stir in vanilla. (About 2 cups frosting.)

-Meanwhile, make filling:
In the bowl of an electric mixer, whip the cream, sugar and vanilla until stiff.
-Gently fold in the cookie crumbs.
-Scoop the mixture into a piping bag (or gallon sized ziploc bag).
-When cake is completely cooled, make icing dam around the top edge of the layer of cake that has oreos baked into it.
-Fill icing dam with a layer of cream filling.
-Place other cake layer on top, and frost with chocolate frosting.
-Place oreo halves around bottom edge and top of cake.
-Serve or store in refrigerator.

Banana cups w/ PB frosting:

Banana Cupcakes with Peanut Butter Frosting

Cupcakes:

1/2 cup (1 stick) butter, softened

1 1/2 cups sugar

2 eggs

1 cup (8 ounces) sour cream

1 teaspoon vanilla extract

2 cups flour

1 teaspoon baking soda

1/4 teaspoon salt

2 medium ripe bananas

Frosting:

1/2 cup creamy peanut butter

4 1/2 cups powdered sugar

1 1/2 teaspoons vanilla extract

5 to 6 Tablespoons milk (you may need a bit more)

Preheat the oven to 350 degrees. Line 18 muffin cups with paper liners.

In the bowl of an electric mixer, cream the butter and sugar until pale and creamy. Add the eggs, sour cream and vanilla and mix to combine thoroughly.

Combine the flour, baking soda and salt in a bowl. With the mixer on low, slowly add the dry ingredients into the creamed mixture.

Using a fork, mash the bananas until smooth, then add to the batter, stirring to combine.

Scoop the batter into muffin cups, filling three-quarters full. Bake for 15 – 20 minutes until a tester inserted in the center comes out clean. Cool in the pan for 6 minutes, then remove to a rack to cool completely.

For the frosting, cream the peanut butter in an electric mixer until pale and fluffy. Beat in the sugar and vanilla. Add enough milk during mixing to create a smooth, spreadable consistency,

When the cupcakes are cool, frost and enjoy!

Makes 18 cupcakes

Pumpkin/ Butterscotch Cake:

Recipe by Culinary Concoctions By Peabody.

Pumpkin Cake

¼ pound unsalted butter
1 cup all purpose flour
1 tsp baking soda
½ tsp ground cinnamon
¼ tsp ground cloves
½ tsp ground nutmeg
½ tsp salt
¾ cup 100% natural solid pack pumpkin
½ cup nonfat buttermilk
½ cup tightly packed light brown sugar
½ cup sugar
2 large eggs
½ tsp vanilla extract

Grease and flour a 9-inch round cake pan. Combine together in a medium bowl flour, baking soda, spices, and salt. Set aside.
Place pumpkin and buttermilk in a small bowl and combine thoroughly. Set aside.
In a mixer fitted with a paddle attachment cream together the butter and sugars. Beat on medium for 2 minutes. Scrape down the sides of the bowl . Increase speed to high and beat an additional 2 minutes. Scrape down the bowl. Add the eggs and beat on medium for 30 seconds. Add the vanilla and beat on high for 30 seconds. With mixer on low alternate adding the dry ingredients with the wet ingredients into the mixing bowl. Mix until just combined. Remove the bowl from the mixer and use a rubber spatula to finish mixing the batter, until smooth and thoroughly combined.
Immediately pour the cake into the prepared pan, spreading evenly. Bake on the center rack of a preheated 325F oven. Bake for about 45 minutes or until a toothpick inserted comes out clean. Remove the cake from the oven and cool in the pan for 15 minutes at room temperature. Invert cake onto a plate or cake circle. Turn the cake upright and refrigerate until needed.





Butterscotch Walnut Filling

¾ cup heavy cream
¾ cup sugar
¼ tsp fresh lemon juice
¼ pound unsalted butter, cut into 4 1 ounce pieces
1 cup walnuts, chopped

Heat cream in a saucepan over medium-low heat, until hot(do not allow to boil or simmer). Combine sugar and lemon juice in a separate saucepan. Stir with a whisk to combine(the sugar will resemble moist sand). Caramelize the sugar for 4 to 5 minutes over medium high heat , stirring constantly with a whisk to break up any lumps. Remove the saucepan from the heat. Add the hot cream, one half at a time. Add the butter, on piece at a time, stirring to incorporate before adding the next piece. Cool in the refrigerator for 45 minutes before placing in the bowl of an electric mixer fitted with a paddle attachment. Beat on high for 2 minutes, until light(but not fluffy). Add the walnuts and stir to incorporate. Set aside for a few minutes.

Brown Sugar Icing
2 cups tightly packed brown sugar
1 cup heavy cream
½ pound unsalted butter, cut into 8 1-ounce pieces
¼ tsp cream of tartar

Heat brown sugar, heavy cream, 2 1-ounce pieces of butter, and ¼ tsp cream of tartar in a 3 quart saucepan over medium-high heat, stirring frequently while bringing the mixture to a boil. Allow the mixture to continue boiling while stirring constantly, for 2 minutes. Transfer the bubble hot mixture to a 3-quart stainless steel bowl and allow to stand at room temperature for 1 hour before proceeding. Place the cooled mixture int the bowl of an electric mixer fitted with a paddle. Beat on low for 30 seconds. Then beat on medium for 2 minutes, while adding the remaining 6 pieces of butter, one at a time, until incorporated. Scrape down the sides of the sides of the bowl. Increase the speed to high and beat for an additional 2 minutes. Scrape down the sides of the bowl and beat on high for an additional 1 minute until light and fully. Transfer 1 cup of icing to a pastry bag fitted with a large star tip, and place in the refrigerator until needed.



Assemble the cake:

Remove the cake from the fridge. Taking a serrated knife, split the cake horizontally. Spread butterscotch filing on the bottom layer of the cake, evenly spreading the filling to the edges. Place the pumpkin cake top layer on top of the butterscotch filling. Press gently but firmly to level the layers. Refrigerate the cake for 20 minutes. Remove the cake from the refrigerator and use a cake spatula to coat the top and sides of the cake with the icing. Pipe a circle of twenty brown sugar icing stars along the outside edge of the top of the cake. Refrigerate the cake for 30 minutes before cutting and serving.

Peabody's Cinnamon Sour Cream Cupcakes with Oatmeal Raisin Buttercream Frosting:

Cinnamon Sour Cream Cupcakes with Oatmeal Raisin Buttercream Frosting

Cinnamon Sour Cream Cupcakes

4 oz unsalted butter, at room temperature
¾ cup granulated sugar
2 eggs, at room temperature
½ tsp vanilla extract
1 cup plus 2 TBSP cake flour
1 ½ tsp ground cinnamon (I used Red Ape)
1 tsp baking powder
pinch of salt
½ cup sour cream

Position rack to center of the oven and preheat to 350F.

Spray a mini muffin tin(holds 24 or 2 that hold 12) with baking spray.

In the bowl of a stand mixer using the paddle attachment, beat together, on medium-high speed, the butter and sugar until light and fluffy, about 2 minutes.

In a small bowl, lightly beat the eggs and vanilla together. Add to butter mixture in two additions. Scraping down after each addition.

In a medium bowl add together the flour, baking powder, cinnamon, and salt. Add half this mixture to the mixer with the mixer on low speed. Add the sour cream. And then add the remaining flour mixture, blend until fully incorporated.

Using a small ice cream scoop, or a piping bag, fill the muffin tins ¾ of the way full. Bake for 15-18 minutes until golden brown and a cake tester inserted comes out clean.

Let cool for 5 minutes, then remove cupcakes and let cool on a wire rack. Frost when completely cool.

Adapted from Bite Sized Desserts by Carole Bloom


Oatmeal Raisin Buttercream Frosting

1 cup oatmeal, just not steel cut
4 oz unsalted butter, at room temperature
3 cups powdered sugar
1 tsp vanilla
¾ cup raisins (cut raisins in half if too large or use dried currants)
milk to thin

Using a blender or food processor, pulverize the oatmeal until it becomes powder form.

Using a stand mixer with the paddle attachment, cream the butter until it is soft, about 1 minutes. Add the oatmeal and 1 cup of powdered sugar and beat on medium speed.

Add the remaining 2 cups, 1 cup at a time. Add vanilla and beat until fully incorporated. If frosting is too thick, thin out with milk to get your desired consistency.

Beat in raisins, making sure that they are evenly dispersed…as best you can.

Since these are mini, I found it best to use a piping bag (I used one of the large star tips) to get the frosting on the cupcakes

Good thing's Catered Strawberry Cuppys:

Ingredients:

2 1/2 c. cake flour
1 tsp. baking soda
1/4 tsp. salt
1/2 c. unsalted butter, room temperature
1 1/2 c. sugar (or a little less if the berries are sweet)
2 eggs
1/3 c. buttermilk
1/4 c. oil
1 tsp. vanilla extract
2 c. chopped strawberries

1/4 c. strawberries
1 TBSP strawberry liquor
1/2 tsp. lemon juice
8 oz. cream cheese, at room temperature
3/4 c. unsalted butter, at room temperature
1 3/4 c. powdered sugar
1/2 TBSP vanilla

Directions:

1. Preheat oven to 350 degrees and prepare two cupcake pans.

2. Sift flour, salt, and baking soda in medium bowl.

3. In bowl of mixer, cream butter and sugar until fluffy.

4. Add eggs one at a time until combined.

5. Add buttermilk, oil and vanilla until combined.

6. Add flour mixture and stir until just combined.

7. Fold in berries.

8. Fill cupcake pans 3/4 way. (I used a standard sized scoop.)

9. Bake for approximately 20 minutes. (Mine baked completely in 21 minutes.)

10. For frosting, put berries, liquor, and juice in saucepan. Bring to a boil over medium heat and then reduce to a simmer for 5 mins.

11. Let cool then blend until smooth.

12. In bowl of mixer mix cream cheese and butter until creamy.

13. Add sugar, then vanilla.

14. Add berry puree until smooth.

15. Frost cupcakes when they are completely cooled.

Pumpkin cheescake w/ bourbon/ sr. crm frosting:

This recipe is from Epicurious.

Ingredients:

For the crust:
3/4 c. crushed gingersnaps (about 20 cookies)
1/4 c. pecans, chopped as finely as possible
1/4 c. dark brown sugar
4 TBSP unsalted butter, melted and cooled
1 TBSP bourbon (may be omitted...but it won't taste as good!)

For the filling:
1 1/2 c. pumpkin puree
3 large eggs
1 1/2 tsp. cinnamon
1/2 tsp. freshly-grated nutmeg
1/2 tsp. ground ginger
1/2 tsp. salt
1/2 c. firmly packed dark brown sugar
3 (8 oz.) packages cream cheese, cut into bits and softened
1/2 c. granulated sugar
2 TBSP heavy cream
1 TBSP cornstarch
1 tsp. vanilla
1 TBSP bourbon (can be omitted...see warning above)

For the topping:
2 c. sour cream
2 TBSP granulated sugar
1 TBSP bourbon liqueur or bourbon, or to taste
16 pecan halves, for garnish

Directions:

Make the crust:
1. Preheat the oven to 350 degrees.

2. Process gingersnaps and pecans in food processor or chop as finely as possible with a sharp knife.

3. In a bowl combine the gingersnaps, pecans, brown sugar, butter, and bourbon.

4. Press the mixture into the bottom and 1/2 inch up the side of a buttered 9-inch springform pan. Chill the crust for 1 hour. Bake for five minutes.


Make the filling:
1. In a bowl whisk together the pumpkin, egg, cinnamon, nutmeg, ginger, salt, and brown sugar.

2. In a large bowl with an electric mixer cream together the cream cheese and granulated sugar.

3. Beat in the cream, cornstarch, vanilla, bourbon, and pumpkin mixture. Beat the filling until smooth.

4, Pour the filling into the crust.

5. Wrap the springform pan with two layers of aluminum foil. Place in the center of a raosting pan and fill roasting pan with hot water until about 1 in. deep.

6. Bake the cheesecake in the middle of a preheated 350 degree oven for 55 minutes, or until the center is just set, and let it cool in the pan on a rack for 5 minutes.

Make the topping:


1. In a bowl whisk together the sour cream, sugar, and bourbon.

2. Spread the sour cream mixture over the top of the cheesecake and bake the cheesecake for 5 more minutes. Let the cheesecake cool in the oven for two hours, if possible. If not, remove the cheesecake from the water bath and let cool, covered, overnight.

Triple Lemon Cuppy's:

3 cups cake flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
3 sticks unsalted butter, at room temp
2 cups granulated sugar
1 tbsp finely grated lemon zest
4 large eggs
1/2 tsp vanilla extract
3/4 cup buttermilk
1/2 cup heavy cream
1/4 cup freshly squeezed lemon juice

Preheat the oven to 350F. 24 liners

Sift together cake flour, baking powder, baking soda, and salt. Set aside dry ingredients.

In the bowl of a stand mixer, cream butter and sugar until fluffy, about 2 minutes. Add lemon zest and beat for 1 minute. Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl occasionally. Mix in vanilla.

Combine buttermilk, heavy cream and lemon juice in a small mixing bowl. Alternately add the flour mixture and buttermilk mixture to your batter, beginning and ending with the flour.

Fill each well approximately 2/3 full. Bake until a skewer inserted into the middle of a cupcake comes out clean, about 20 minutes. Cool in pan for 5 minutes then gently transfer cupcakes to a cooling rack. Cool completely before filling and frosting.

Lemon Curd:

1 cup freshly squeezed lemon juice
finely grated zest of 2 lemons
3/4 cup granulated sugar
pinch of salt
2 large eggs
2 large egg yolks

Place a mesh strainer over a bowl and set aside.

In a heavy medium saucepan, stir together the lemon juice, zest, sugar and salt. Bring to a simmer over medium heat.

In a small bowl, beat the eggs and egg yolks to break them up. Beat some of the lemon mixture into the eggs to temper. Scrape the mixture back into the saucepan and cook over medium heat, stirring constantly, until it thickens and just begins to become jelly-like, about 5 minutes.

Remove the curd from the heat and press the curd through the strainer. Press a piece of plastic wrap onto the surface of the curd (this prevents a "skin" from forming) and let it cool completely before using.

Lemon Buttercream:


1 cup granulated sugar
4 large egg whites
12 ounces (3 sticks) unsalted butter, at room temp
2 tsp finely grated lemon zest (optional)
1/3 cup fresh lemon juice
1/2 teaspoon pure vanilla extract

Put the sugar and egg whites in a mixer bowl or another large heatproof bowl, fit the bowl over a plan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes. The sugar should be dissolved, and the mixture will look like shiny marshmallow cream. Remove the bowl from the heat.

Working with the whisk attachment or with a hand mixer, beat the meringue on medium speed until it is cool, about 5 minutes. Switch to the paddle attachment if you have one, and add the butter a stick at a time, beating until smooth. Once all the butter is in, beat in the buttercream on medium-high speed until it is thick and very smooth, 6-10 minutes. During this time the buttercream may curdle or separate – just keep beating and it will come together again.

Mix in the lemon zest (if using). On medium speed, gradually beat in the lemon juice, waiting until each addition is absorbed before adding more, and then the vanilla.

Fill and frost.

Sweet Potato/ Chocolate cake:

This recipe was found at Phemomenom's blog.

2 medium or 1 large sweet potato (12 ounces)
3 cups of cake flour**
3 teaspoons of baking powder
1 and 1/2 teaspoons of ground cinnamon
3/4 teaspoon of ground nutmeg
1/4 teaspoon of cloves
5 eggs, separated
2 and 1/4 cups of sugar
1 stick plus 2 tablespoons of butter, at room temperature
1 and 1/2 teaspoons of vanilla
1 and 1/4 cups of milk
(**The recipe calls for cake flour and if you only have all-purpose flour on hand, you can substitute 3/4 cup (105 grams) all purpose flour plus 2 tablespoons (30 grams) cornstarch.)
(*If fresh sweet potato is not available where you live you may use canned sweet potato, yams, and pumpkin puree)

Makes a 9-inch triple layer cake, serves 16-20 people

1. Preheat the oven to 400F degrees. Prick the sweet potatoes in 2-3 places, place on a small baking dish and bake for 1 hour or until the potatoes are very soft. Remove from the oven and cool slightly.

2. Reduce the oven temperature to 350F degrees. Butter the bottoms and the sides of the pans and line with parchment paper. Butter the parchment paper also.

3. When the sweet potatoes are cool peel off the skin and remove any dark spots. Cut the potatoes into chunks and puree in a food processors. Puree until smooth. Measure out one cup of potato puree and set aside.

4. Sift the flour, baking powder, cinnamon, nutmeg, and ground cloves. Set aside.

5. In the bowl of electric mixer add the egg whites and attach whip attachment. Beat on medium speed until egg whites are frothy. raise the speed to high and gradually beat in 1/4 cup of sugar. Continue to beat until the egg whites are moderately stiff.

6. In another large bowl with the paddle attachment, combine the sweet potato, butter, vanilla, and remaining sugar. Beat until light and fluffy. Add the egg yolks one at a time. Make sure to scrape the sides of the bowl after each egg yolk is added. With the mixer on low speed, add the dry ingredients and milk in alternately in 2-3 additions. making sure to begin and end with the dry ingredients.

7. With a large spatula, fold in one fourth of the egg whites into the batter to lighten. Then fold in the remaining egg whites until no streaks remain. Making sure to not over mix or this will deflate the batter. Divide the batter among of the three pans.

8. Bake for 25-30 minutes or until a cake tester comes out clean. Let the cake layers cool in the pan for 10 minutes. Then turn out the cake layers onto a wire rack and cool completely at least 1 hour.

9. To assemble the cake, place one layer flat side up on to a cake stand. With a pastry bag fitted with a 1/2 inch round tip and filled with chocolate cream cheese icing, pipe border around the edge of the cake. Fill the center with the orange cream filling smoothing it to the edge of the border. Place the second layer on top and repeat the process.Place the third layer on top and use all the chocolate cream cheese frosting to cover the top and sides of the cake.

Chocolate Cream Frosting:
makes 3 cups
10 ounces cream cheese*** at room temperature
1 stick of butter at room temperature
16 ounces of powdered sugar; sifted
1 and 1/2 ounces of unsweetened chocolate melted and slightly cooled
(***1 cup of cream cheese maybe substituted with 1 cup pureed cottage cheese OR 1 cup plain yogurt, strained overnight in a cheesecloth OR equal amounts of neufatel cheese)

1. In a large mixing bowl, beat together the cream cheese and butter until fluffy. Slowly add the powdered sugar to cream cheese butter mixture. Making sure to scrape down the sides the sides of the bowl. Then beat until light fluffy 2-3 minutes.

2. Measure out 1 cup of frosting and set aside.

3. Add the melted chocolate to the remaining icing in the bowl and beat until well combined.

Orange Cream Filling:
1 cup of reserved cream cheese icing from above
2 tablespoons of frozen orange juice concentrate, thawed
1/4 teaspoon of orange extract (I used vanilla)

1. Stir together all the ingredients until well mixed.

Mocha Cuppy's W/ Coffee Buttercrm:

1 and 1/3 cups flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup half & half
1/2 cup very strong brewed coffee
1 tablespoon vanilla extract
1 stick butter
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1 egg


Preheat oven to 350 degrees and line cupcake pans with liners.

In one bowl, whisk together flour, cocoa powder, baking powder, and baking soda and set aside. Measure out the milk, coffee, and vanilla together into a measuring cup.

In another bowl, beat butter and sugars until light and fluffy. Add the egg and mix well. Alternately add the flour mixture, then the coffee mixture, ending with the flour mixture.

Fill cupcake liners about 2/3 full. Bake about 15 - 18 minutes. Cool completely before frosting.

Coffee Buttercream:

6 teaspoons meringue powder
6 tablespoons warm water
3/4 cup sugar
2 sticks butter, cut into 16 pieces (room temperature)
2 - 3 tablespoons strong brewed coffee (room temperature)

In a large heatproof bowl (or stand mixer bowl) combine meringue powder, water, and sugar. Place bowl over saucepan of simmering water and whisk constantly until sugar is dissolved. Remove from heat and transfer to stand mixer.

Using the whisk attachment, whip mixture on high until it holds stiff peaks (about 6 - 7 minutes). Continue beating and add the butter a few pieces at a time. Add coffee. Continue beating until buttercream is thick, smooth, and glossy (about 3 - 5 minutes).

Guiness Cuppy's:

1 cup stout (I used Guinness.)
2 sticks butter (I used salted.)
3/4 cup unsweetened cocoa powder
2 cups flour
2 cups sugar
1 and 1/2 teaspoons baking soda
2 eggs
2/3 cup sour cream

Preheat oven to 350 degrees. Line a cupcake pan with 24 liners.

Bring beer and butter to a simmer in a saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.

Whisk together flour, sugar, and baking soda and set aside. Beat together eggs and sour cream in another large bowl. Add chocolate mixture and beat to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined.

Fill cupcake liners about 2/3 full. Bake about 15 - 17 minutes. Cool cupcakes on a wire rack.

Baileys Buttercream:

4 cups powdered sugar
1 stick butter (room temperature)
4 - 6 tablespoons Baileys

Cream butter until smooth. Add powdered sugar one cup at a time and Baileys until desired consistency is reached. Beat well. Ice cupcakes

Boston Cream Pie Cuppy's:

Boston Cream Pie Cupcakes
Source: Woman's Day, March 2010

Cupcakes:


2 and 1/2 cups flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 and 1 /2 sticks butter (room temperature)
1 and 1/4 cups sugar
3 eggs
2 teaspoons vanilla extract
1 cup buttermilk

Preheat oven to 350 degrees and line a cupcake pan with 24 cupcake liners.

Whisk together flour, baking soda, baking powder, and salt and set aside.

Beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla.

On low, alternately beat in flour mixture and buttermilk, ending with flour mixture.

Fill cupcake liners 2/3 full and bake for 18 - 20 minutes. Cool in pans a few minutes and transfer to wire rack to cool completely.

Filling:
1 package instant vanilla pudding
1 and 1/4 cups milk
1/2 teaspoon vanilla extract

Whisk together pudding mix, milk, and vanilla extract for 2 minutes. Cover with plastic wrap and chill in the fridge at least 30 minutes.

Chocolate Glaze topping:
8 oz. semisweet chocolate (chips or chopped)
1/3 cup granulated sugar
1/3 water
3 tablespoons butter

Combine chocolate, sugar, and water in a small saucepan over low heat. Cook about 3 minutes, stirring until melted and smooth. Remove from heat and stir in butter until melted. Let cool a few minutes before topping cooled cupcakes.

To assemble the cupcakes:
Use the cone method to remove a chunk of cake from the center of each cupcake.
Put aside chunk of removed cake.
Fill the holes with pudding.
Place chunk of cake back on top of cupcake like a plug.

Margarita Cuppy's:

3 cups flour
1 tablespoon baking powder
1/2 teaspoon salt (I omitted because I used salted butter.)
2 sticks butter, room temperature
2 cups sugar
4 eggs, room temperature
3 limes, zested and juiced
1/2 teaspoon vanilla
1 cup buttermilk

Directions:

Preheat oven to 325 degrees and fill a cupcake tin with 24 cupcake liners.

Whisk flour, baking powder, and salt together and set aside.

Cream butter and sugar on high for 5 minutes or until light and fluffy. Add eggs one at at time, mixing thoroughly. Add lime zest, lime juice, and vanilla. Beating on low, add the flour mixture, alternating with the buttermilk, and ending with the flour mixture.

Fill cupcake liners about 3/4 full. Bake for 18- 20 minutes. Cool completely before frosting.

Tequila-Lime Buttercream:

2 sticks butter, room temperature
4 - 6 cups powdered sugar
2 tablespoons tequila
1 lime, zested and juiced

Cream the butter. Add tequila, lime juice, and lime zest. Beat well. Add powdered sugar one cup at a time until desired consistency is reached. Beat well.

Greek Yogurt Cupcakes:

3 egg whites
1 egg
1/2 cup butter
1-1/2 cups sugar
1/2 cup milk
juice of 1 fresh lemon
1 container (5.3-oz.) Stonyfield Farms OIKOS Honey Greek Yogurt (or other honey Greek yogurt)
1/4 tsp. salt
1 pkg. (3.4-oz.) vanilla pudding mix
1/2 tsp. baking powder
1-1/2 cups flour

In a medium bowl, whip egg whites until stiff. Set aside.

In a large bowl, combine egg, butter, and sugar. Beat until well creamed. Mix milk and lemon juice together, then pour curdled milk and yogurt into bowl with sugar mixture. Beat until well-mixed. Add the remaining ingredients (except the egg whites) and mix well. Gently fold in egg whites and spoon into prepared cupcake papers. Bake at 325° for 22-25 minutes. Makes 24 cupcakes.

PB/ Fudge Cheesecake:

Another recipe from BEB Blog.


For the Crust:
32 Oreo cookies, finely crushed or ground in a food processor
5½ Tablespoons unsalted butter, melted
Pinch of salt

For the Fudge:
8 ounces bittersweet chocolate, finely chopped
½ cup heavy cream
1 teaspoon vanilla extract
20 miniature peanut butter cup candies, unwrapped and roughly chopped

For the Cheesecake:
24 ounces cream cheese, at room temperature
1 cup creamy peanut butter
1 cup granulated sugar
1 teaspoon vanilla extract
4 eggs

For the Ganache Topping:
4 ounces bittersweet chocolate, finely chopped
½ cup heavy cream

1. Preheat the oven to 325 degrees F (300 degrees F if you are using a dark or non-stick pan). Butter a 9″ springform pan and set aside.

2. To make the crust, stir the Oreo crumbs, melted butter and salt in a small bowl with a fork until the crumbs are moistened. Press the crumbs evenly over the bottom and up the sides of the springform pan. (I like to use the bottom a measuring cup to press the crumbs around the pan. I’ve found that they get evenly distributed that way and end up looking neater around the sides.) Freeze the crust for 10 minutes.

3. Bake the crust for 10 minutes, then transfer it to a rack and let cool.

4. To make the fudge, put the chopped chocolate in a bowl. Heat the cream to a simmer over medium heat. Immediately pour the simmering cream over the chopped chocolate. Let stand for 1-2 minutes, then add the vanilla extract and stir with a whisk or rubber spatula until smooth and combined. Pour the fudge into the cooled crust and spread evenly over the bottom. Place in freezer for 10 minutes. Remove from freezer and sprinkle surface with the chopped peanut butter cups. Return to freezer for 10 more minutes.

5. Meanwhile, prepare the cheesecake filling. Beat the cream cheese and peanut butter together on medium speed until smooth. Add the sugar and vanilla extract and continue to beat on medium speed until thoroughly combined. Reduce the speed to low and add the eggs one at a time, beating until combined after each addition. Scrape the bowl and mix on low for another 20 seconds.

6. Remove the pan from the freezer and pour the cheesecake filling over the fudge and peanut butter cups. Bake until the sides of the cheesecake are set and the middle just slightly jiggles, about 1 hour. Transfer to a wire cooling rack and cool to room temperature (at least 1 hour). Refrigerate the cheesecake at least 4 hours or overnight, until thoroughly chilled. To unmold the cheesecake, wrap a warm towel around the outside of the springform pan to loosen the crust from the sides. Carefully remove the sides from the springform pan.

7. Before serving, prepare the ganache topping. Place the chopped chocolate in a small bowl. Bring the heavy cream to a simmer over medium heat. Immediately pour the simmering cream over the chopped chocolate. Let sit for 1-2 minutes and then stir with a whisk or rubber spatula until smooth. Pour the ganache on the top of the cheese and, using an offset spatula, spread evenly over the top of the cheesecake. Return to the refrigerator to set the ganache, about 20 minutes. Garnish as desired

Italian Cream Cake:

For the Cake:


1 stick Butter, at room temperature
1 cup Vegetable Oil
1 cup Sugar
5 whole Eggs (separated)
3 teaspoons Vanilla
1 cup Sweetened Coconut
2 cups All-purpose Flour
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1 cup Buttermilk

For the Frosting:


2 packages (8 Oz) Cream Cheese, at room temperature
1 stick Butter, at room temperature
2 teaspoons Vanilla
1 package 2 Lb Powdered Sugar
1 cup Chopped Walnuts (I used pecans)
1 cup Sweetened, Flaked Coconut
1 squeeze fresh lemon juice (optional, but highly recommended!)

Preheat oven to 350 degrees. Grease and flour three 9-inch round cake pans.
Beat egg whites until stiff. Set aside.

For the Cake:

In a large bowl, cream together butter, oil, and sugar until light and fluffy. Mix in the egg yolks, vanilla, and coconut.
In a separate bowl, mix flour, baking soda, and baking powder.

Alternate adding buttermilk and dry ingredients to wet ingredients. Mix until just combined, then fold in egg whites.

Pour evenly into the three prepared pans, then sprinkle the top of each pan with 1 (at least) tablespoon sugar.

Bake in preheated oven for 20 to 25 minutes, or until toothpick comes out clean. Remove from oven and allow to cool for 15 minutes, then turn the cakes out onto cooling racks and allow to cool completely.

For the Frosting:


In a medium bowl, combine cream cheese, butter, vanilla, and powdered sugar. Beat until light and fluffy. Stir in chopped nuts and coconut. (Here is where you would add the lemon juice, if using). Spread between layers and serve.
Note: cream cheese frosting will soften at room temperature, so refrigerate if you won’t use it right away.

Triple Chocolate Cake:

2 ¼ cups all purpose flour
1 cup unsweetened cocoa powder
2 ¼ tsp baking soda
1 ¼ tsp baking powder
1 tsp salt
½ tsp ground cinnamon
2 ½ ounces unsweetened chocolate, chopped
1 cup milk
1 ¼ cups hot, strongly brewed coffee
2 eggs
1 cup mayonnaise (not low fat or fat free)
1 ½ tsp vanilla extract
2 ¼ cups sugar
Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 9 inch round cake pans. Line the base of each pan with parchment.

Sift together the flour, cocoa powder, baking soda, baking powder, cinnamon and salt. Set aside.

Put the chocolate in a large heatproof bowl. Bring the milk to a simmer. Pour the hot coffee and milk over the chocolate. Let stand for a minute, then whisk until smooth. Let the mocha liquid cool slightly.

In a mixer bowl, beat together the eggs, mayonnaise and vanilla until well blended. Gradually beat in the sugar. Add the dry ingredients and mocha liquid alternately in 2 or 3 additions, beating until smooth and well blended. Divide the batter among the 3 prepared pans.

Bake for 25 to 28 minutes, or until a cake tester inserted in the centre comes out almost clean. Let the cakes cool in their pans for 10-15 minutes before un-molding onto a wire rack and carefully peeling off the paper. Leave to cool completely.

NOTE: Do not use salad dressing, Miracle Whip or Lite Mayo. I used Hellman's or Best Foods Real Mayonnaise.


White Chocolate Mousse

4 ounces white chocolate, chopped
1 cup heavy cream
1 egg white
1 tbsp sugar
Melt the white chocolate with ¼ cup cream in a double boiler. Whisk until smooth. Remove from the heat and let the white chocolate cream cool to room temperature.

When it has cooled, beat the remaining ¾ cup cream until soft peaks form. In a clean bowl whip the egg white with the sugar until fairly stiff peaks form.

Fold the beaten egg white into the white chocolate cream, then fold in the whipped cream until blended. Be sure not to over mix.


Sour Cream Chocolate Icing

12 ounces bittersweet or semi sweet chocolate, chopped
1 stick (4 ounces) unsalted butter
2 tbsp light corn syrup
¼ cup half-and-half at room temperature
½ cup sour cream, at room temperature
Melt the chocolate with the butter and corn syrup in a double boiler over barely simmering water. Remove from the heat and whisk until smooth.

Whisk in the half-and-half and sour cream. Use while still soft.

NOTE: This was too soft for me so I added about a cup of sifted powdered sugar, a 1/2 tsp. of vanilla and whisked it together. It was a little thick so I added milk to thin.

Assembly: Place one layer, flat side up, on a cake stand or serving plate. Cover the top evenly with half the white chocolate mousse, leaving a ¼ inch margin around the edge. Repeat with the second layer and the remaining mousse. Set the third layer on top and pour half the sour cream chocolate icing over the filled cake. Spread all over the sides and top. Don’t worry if some of the cake shows through. This first frosting is to seal in the crumbs, and is known as a crumb coat. Refrigerate the cake for 30 minutes.

After this time cover the cake with the rest of the icing, smoothing it down the sides. It should be the consistency of mayonnaise. Use a palette knife or the back of a spoon to swirl the frosting around the cake.

Carrot Cake W/Rum/ Crm. Chs Frosting:

3/4 pound carrots, peeled and finely grated
8 oz. can pineapple tidbits or crushed, drained
2 C unbleached all purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp clove or allspice
1/2 C brown sugar
3/4 C granulated sugar
4 large eggs
1/2 C (4 oz.) unsalted butter, melted and cooled
1/2 C canola or vegetable oil

Cream Cheese Frosting
Recipe follows


Preheat the oven to 350 degrees. Butter and flour 2 8 inch cake pans. A 9 inch cake pan would also work but baking time will be shorter.

Add the drained pineapple to the shredded carrots and set aside.

In a blender, add the 4 eggs, brown sugar, and granulated sugar. Blend on a low speed for a minute. Slowly drizzle in the melted butter and oil and blend for 4 more minutes.

Meanwhile, in a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and spices. After the liquid mixture has finished blending, pour the blender contents into the dry ingredients, add the grated carrots and pineapple, and gently fold the batter with a rubber spatula until no streaks of flour or chunks of carrots remain.

Pour the batter evenly between the two cake pans and bake at 350 for 30 – 35 minutes or until a skewer inserted in the center of the cake comes out clean. Start checking the cake after 25 minutes.


The completed cake before going into the fridge

Like pineapple and coconut, browned butter and rum is one of those combinations that just works. This is a great all purpose frosting and can be used for other cakes, not just carrot cake. After browning the butter, the milk solids can be strained out for a clean looking frosting.


Brown Butter Rum Cream Cheese Frosting:

4 oz. cream cheese
4 oz. or 1 stick unsalted butter
2 1/2 – 3 C powdered sugar, sifted
2 - 3 Tbsp dark rum

Have a heat proof bowl resting in an ice bath ready.

In a small saucepan, melt the butter medium low heat. Cook the butter slowly and stir occasionally. First it will look like melted butter, then it will start to bubble and sizzle, and after a while it will start to clear and the milk solids will start to separate out of the fat. Slowly the solids will turn golden and then a light golden brown and the butter will smell nutty and caramely. When this happens, take the off heat and pour it into the bowl in the ice bath to cool it down quickly. If you let it sit, it solids will continue to cook and may burn.

Cool the butter to room temperature. Meanwhile, take the cream cheese out and bring it to room temperature.

After the butter has cooled, beat the cream cheese and 1 cup of the powdered sugar. Slowly drizzle in the melted butter and add another cup of powdered sugar. Add more sugar according to your tastes. Slowly drizzle in rum to your tastes, starting with 1 tablespoon. I like my frostings on the boozy side but too much liquor and the frosting will be too runny. A good rule of thumb is 1 tablespoon of liquor for every cup of powdered sugar you add. Continue beating the frosting until it is fluffy and pillowy. It will have a consistency similar to whipped cream but have more structure.

Strawberry Cake W/ Mascrapone and Limoncello:

For cake:
2 cups sifted cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 stick unsalted butter, softened
1 cup sugar
1 teaspoon lemon extract
2 large eggs
1 cup buttermilk

For berries:
1/2 cup Limoncello
1/2 cup sugar
4 cups strawberries, quartered

For cream:
8 ounces mascarpone cheese
1 cup chilled heavy cream
1/4 cup sugar

Cake:
Preheat oven to 350°F with rack in middle. Butter a 9-inch round cake pan (2 inches deep). Line bottom with a round of parchment paper, then butter parchment.

Sift together flour, baking powder, baking soda, and salt.

Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy. Beat in vanilla. Add eggs 1 at a time, beating well after each addition. With mixer at low speed, beat in buttermilk until just combined. Add flour mixture in 3 batches, mixing after each addition until just combined.

Spread batter in cake pan, smoothing top. Rap pan on counter several times to eliminate air bubbles.

Bake until golden and a wooden pick inserted in center comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes. Run a knife around edge of cake to loosen, then invert onto a plate. Discard paper and reinvert cake onto rack to cool completely.

Strawberrie's:

Pour the limoncello and the sugar over the berries and toss gently ( allow to satnd for about 30 minutes mixing periodically - or you can do it the real way and bring Limoncello and sugar to a boil in a small heavy saucepan, stirring until sugar has dissolved. Put berries in a bowl and pour hot syrup over them, gently tossing to coat. Let stand 15 minutes. make cream and assemble cake.

Beat mascarpone and cream with sugar in a large bowl using cleaned beaters until mixture just holds stiff peaks.

Halve cake horizontally with a long serrated knife. Carefully remove top half and reserve. Put bottom half on a plate, then spread evenly with half of the cream and replace top half. Use the rest of the cream on the top and serve with berries