Candy Corn Cupcake (also egg and dairy free)

Okay, so we have a Fall Birthday Bash/Halloween party with our playgroup. I had to come up with some dessert that was egg free and kid friendly, but also perfect for a fall party. This seemed perfect. The cupcakes you can make with any old yellow box cake mix, but you can follow below to see how I made them egg and dairy free. I think they turned out really well. They seemed to rise well. The only thing was that they were quite crumbly, but I'm pretty sure that is the case with all egg free cakes.  I also didn't have a really ripe banana on hand, but thought that would help hold it together a little better.  I ended up making these with about 1/2 c. applesauce and 1/2 a banana, but that was a little too much moisture.  I've adjusted the recipe accordingly

Ingredients

1 (18 ounce) box yellow cake mix (look carefully at allergen list)

1 1/3 c. water

1/3 c. canola oil

1 banana, ripe and mashed, or 1/2 c. applesauce

1 t. baking powder

1 T. vinegar

orange food coloring

Directions

1. Preheat the oven to 350.
2. Line muffin baking pan with cupcake liners.
3. Using an electric mixer on low speed, blend the ingredients together (except food coloring) until moistened (approximately 30 seconds) in a large bowl.
4. Scrape the sides of the bowl and blend on medium speed for another minute.
5. To make the candy corn color, pour half or slightly less of the mixture into a bowl and add a color of drops of orange food coloring.  Be careful not to overfill the cups.
6. In each cupcake liner, pour a little yellow cake mix and then top with a little orange cake mix.  You'll want the tins to be about 2/3 full.
7. Bake according to the directions on the box (this batter can, of course, be used for making cakes of different sizes, not just cupcakes).
8. Cool in the pan on a wire rack for 15 minutes and then remove from the pan and allow to cool completely before frosting.
9. I frosted the cakes with a simple butter cream frosting, but you can easily buy egg free dairy free frosting at the store (just make sure to look at the allergen listing)

Banana Cake with Cream Cheese Frosting

My husband seems to like banana cake, so I threw this together last night. It turned out well and was quite easy to make. Personally, I'm a bigger fan of banana bread or banana bars, but this was good as well. If you have a few extra brown bananas lying around, make something yummy today!  (Just noticed that I've never made my banana bars for this website.  I will have to fix that very shortly as they are FANTASTIC!)

Ingredients

2 c. sugar

1 c. canola oil

3 eggs

1 T. vanilla

4 overripe bananas, mashed

3 c. flour

1 t. baking soda

1 t. kosher salt

1/2 t. baking powder

1/2 t. ground cinnamon

Directions

1. Preheat oven to 325 and lightly grease a bundt or 9x13 pan.
2. Place the sugar, oil, and eggs in mixer bowl and beat with paddle until light and lemon colored.
3. Add the vanilla and bananas and mix until just combined.
4. Scrape down bowl and add remaining ingredients. Mix until just combined.
5. Pour into prepared pan and bake in oven until a toothpick comes out clean, about 1 hour.
6. Cool cake completely before frosting with cream cheese frosting.

Cream Cheese Frosting

Ingredients

1/2 c. butter

8 oz cream cheese

2 c. powdered sugar

2 t. vanilla

Directions

1. Beat butter and cream cheese until smooth.
2. Scrape down sides and slowly add the powdered sugar and vanilla.
3. Continue to beat until frosting is fully incorporated and smooth.

Boston Cream Cupcakes

I've made these once before, but I had some cake mix and decided that I should make them again. They are super tasty. While these are yellow cake with chocolate frosting, you can make them with whatever cake, frosting, and pudding that you would like. Yummmmm!

Ingredients

1 yellow cake mix prepared as cupcakes

1 box pudding, whatever flavor desired, I used cheesecake

1 tub frosting

Directions

1.  Make cupcakes and allow them to cool to room temperature.
2. Make pudding, perhaps a little thicker than normal, but whatever you like.
3. Using a pastry bag, or syringe (I used one of the kids medicine syringes) squirt pudding into center of cupcakes.  I was able to put about 2-3 teaspoons of pudding into each cupcake.  Make sure to angle the syringe different directions to make sure you can get a lot of pudding into these.
4. Frost with favorite frosting.
5. Allow cupcakes to meld together over night and then enjoy!

Boston Cream Pie

My Grandma turned 90 today and I thought I had to make some sort of VERY special cake for her. I think I succeeded making this Boston Cream Pie.  I don't have two round cake pans that are the same, so I decided the best method was to make a square Boston Cream Pie.  That really helped make Grandma's birthday even more spectacular.

Ingredients

Pastry Cream

2 c. half-and-half

6 large egg yolks

1/2 c. (3 1/2 ounces) sugar

pinch salt

1/4 c. flour

4 T. cold butter, cut into four pieces

1 1/2 t. vanilla 

Cake

1 1/2cups (7 1/2 ounces) flour

1 1/2 t. baking powder

3/4 t. salt

3/4 c. whole milk

6 T. butter

1 1/2 t. vanilla

3 large eggs

1 1/2cups (10 1/2 ounces) sugar

Glaze

1/2 c. heavy cream

2 T. light corn syrup

4 oz bittersweet chocolate, chopped fine

Instructions 

For the Pastry Cream

1. Heat half-and-half in medium saucepan over medium heat until just simmering. Meanwhile, whisk yolks, sugar, and salt in medium bowl until smooth. Add flour to yolk mixture and whisk until incorporated. Remove half-and-half from heat and, whisking constantly, slowly add ½ cup to yolk mixture to temper. Whisking constantly, return tempered yolk mixture to half-and-half in saucepan
2. Return saucepan to medium heat and cook, whisking constantly, until mixture thickens slightly, about 1 minute. Reduce heat to medium-low and continue to simmer, whisking constantly, 8 minutes.
3. Increase heat to medium and cook, whisking vigorously, until bubbles burst on surface, 1 to 2 minutes. Remove saucepan from heat; whisk in butter and vanilla until butter is melted and incorporated. Strain pastry cream through fine-mesh strainer set over medium bowl. Press lightly greased parchment paper directly on surface and refrigerate until set, at least 2 hours and up to 24.

For the Cake:

1. Adjust oven rack to middle position and heat oven to 325 degrees. Lightly grease two 9-inch round cake pans with nonstick cooking spray and line with parchment. Whisk flour, baking powder, and salt together in medium bowl. Heat milk and butter in small saucepan over low heat until butter is melted. Remove from heat, add vanilla, and cover to keep warm.
2. In stand mixer fitted with whisk attachment, whip eggs and sugar at high speed until light and airy, about 5 minutes. Remove mixer bowl from stand. Add hot milk mixture and whisk by hand until incorporated. Add dry ingredients and whisk until incorporated.
3. Working quickly, divide batter evenly between prepared pans. Bake until tops are light brown and toothpick inserted in center of cakes comes out clean, 20 to 22 minutes.
4. Transfer cakes to wire rack and cool -completely in pan, about 2 hours. Run small plastic knife around edge of pans, then invert cakes onto wire rack. Carefully remove parchment, then reinvert cakes. 

To Assemble: 

1. Place one cake round on large plate. Whisk pastry cream briefly, then spoon onto center of cake. Using offset spatula, spread evenly to cake edge. Place second layer on pastry cream, bottom side up, making sure layers line up properly. Press lightly on top of cake to level. Refrigerate cake while preparing glaze. 

For the Glaze

1. Bring cream and corn syrup to simmer in small saucepan over medium heat. Remove from heat and add chocolate. Whisk gently until smooth, 30 seconds. Let stand, whisking occasionally, until thickened slightly, about 5 minutes.
2. Pour glaze onto center of cake. Use offset spatula to spread glaze to edge of cake, letting excess drip decoratively down sides. Chill finished cake 3 hours before slicing. Cake may be made up to 24 hours before serving.

Strawberry Poke Cake

I made this for a church pot luck this week. Isn't it required to take something that contains Jello to a church potluck? Anyway, this is good. It's slightly different than a normal poke cake, but it's for the better! Make sure not to rush this recipe, as the whole cake needs some time to just meld together.

Cake Ingredients

12 T. butter, softened, plus extra for preparing pan

4 t. baking powder

1 t. salt

1 c. milk

2 t. vanilla

6 large egg whites

1 3/4 c. sugar

Syrup and Topping Ingredients

4 c. frozen strawberries

6 T. sugar

2 T. orange juice

1/2 c. water

2 T. strawberry-flavored gelatin

2 c. heavy cream

Directions

For the cake: 

1. Adjust oven rack to middle position and heat oven to 350 degrees.  Grease and flour a 9x13 baking pan.
2. Whisk flour, baking powder, and salt in bowl.
3. Whisk milk, vanilla, and egg whites in large measuring cup.
4. Beat butter and sugar on medium-high speed until fluffy (~3 min)
5. Add flour and milk mixture alternately, in two batches, beating after each addition until combined (~30 secs)
6. Give batter one final stir with a rubber spatula, and then pour into prepared pan.  Bake until toothpick inserted in center comes out clean (~35 minutes)
7. Cool cake completely (at least 1 hour)

For the syrup and topping:

1. Heat 3 c. strawberries, 2 T. sugar, juice, and water in medium saucepan over medium-low heat.  Cover and cook until liquid is deep red and strawberries are softened (~10 min)
2. Strain liquid into bowl reserving solids, then whisk gelatin into liquid.  Let cool to room temperature. (30 min)
3. Poke about 50 holes in top of cooled cake with a skewer.  Slowly pour cooled liquid into every hole.
4. Wrap cake with plastic wrap, and refrigerate until gelatin is set.  (At least 3 hours and up to 2 days.  I suggest longer than 3 hours)
5. Pulse reserved strained strawberries, 2 T. sugar, and remaining strawberries in food processors until mixture resembles strawberry jam.
6. Spread strawberry mixture evenly over cake.
7. Beat heavy cream with 2 T. sugar to soft peaks.
8. Spread whipped cream over strawberries.
9. Cut cake into squares and serve cold.

Mountain Dew Cupcakes

A friend of mine found this recipe and was thinking of people that love Mountain Dew. She passed it on to me as she knew I was going to be visiting one of our friends that has to be the biggest Mountain Dew fans we know. If you don't drink Mountain Dew all the time, I don't think you would immediately think, "Wow, these taste like Mountain Dew!" However, they are WONDERFUL lemon lime cupcakes that I will certainly make again! As an FYI - I couldn't find my micro-planer get the zest from the lemons and limes. Instead, I used lemon and lime oils that I have on hand. I realize this isn't something most people have on hand, but I'm sure it's equally good with the flecks of zest in the cupcakes and frosting.

Mountain Dew Cupcake Ingredients

1 c. butter (2 sticks)
2 c. sugar
4 large eggs
3/4 c. Mountain Dew

1 Lemon, juice and zest

1 Lime, juice and zest
1 1/2 t. lemon extract
2-3/4 c. all-purpose flour
1-1/2 t. baking powder
1/4 t. salt

Mountain Dew Frosting Ingredients

1 c. butter (2 sticks)
4-5 c. powdered sugar
2 T. Mountain Dew
1/2 Lemon, juice and zest

1 Lime, juice and zest
1 t. lemon extract

neon green food coloring (yellow and blue if you dont have green)

Directions

1. To make cupcakes, beat butter on medium speed for 30 seconds.
2. Add sugar and lemon and lime zest. Beat on medium-high until light and fluffy.
3. Add eggs one at a time, scraping down the sides of bowl in between additions
4. Whisk together flour, baking powder, and salt in a bowl.  Fold into sugar mixture.
5. Add the Mountain Dew, lemon and lime juice, and lemon extract.  Mix to combine.
6. Scoop into cupcake papers about two-thirds full.
7. Bake for 18-20 minutes until a cake tester comes out clean.
8. To make frosting, beat butter at medium-high speed until creamy
9. Add half of the sugar, turn mixer on low for 5 seconds.
10. Add the Mountain Dew, zest, and lemon extract . Beat until combined.
11. Add food coloring to the desired color.
12. Gradually add remaining sugar until you get to the consistency and sweetness you like.
13. Frost cupcakes when they are completely cooled.

Strawberry Nectarine No Bake Cheesecake

Well, I thought I'd try my hand at no bake cheesecake as it is too hot outside to turn the oven on. I thought it turned out okay. I didn't let it firm up over night which would have helped a lot and I even think this would have been great frozen. Next time.  I also made it in my new 7 inch spring form pan, but it was FULL.  I think if I would have made more crust and moved it into an 8 inch pan it would have helped a little.

Ingredients

15 Ginger Snaps turned into crumbs

2 T. butter

12 oz. cream cheese softened

1/2 c. sugar

1 1/2 c. strawberries

1 nectarine, peeled

2 t. vanilla

1 c. whipping cream, whipped

Directions

1. Combine the crushed cookies and butter in a 7 inch spring form pan and press firmly and evenly into the bottom and sides.
2. Bake in a 350-degree oven for 5-8 minutes. Allow the crust to cool completely before adding filling.
3. Beat the cream cheese until smooth, then slowly add the sugar and vanilla. Beat mixture until well blended.
4. Using your hands, squish the nectarine.  It will release a lot of juice.  Add all juice and pulp to cream cheese mixture.  Mix well.
5. Mix in strawberries.
6. In a clean chilled bowl, beat the whipping cream until soft peaks form.
7. By hand, fold in the whipped cream into the cream cheese mixture.
8. Spoon filling mixture into crust.
9. Chill or freezer overnight.

Rhubarb Cake

 While trying to figure out what I should make for this week, my mom brought down 8 cups of rhubarb.  I decided I should probably find something to make with that.  I started searching and found that you can really make a lot of things with rhubarb.  This recipe was simple enough and I had all the ingredients to make it.  It turned out pretty well.  I chopped the rhubarb really fine, and I think it could be a much courser chop to get good taste of rhubarb.  I also think it could have used a little more rhubarb.  Perhaps 2-2 1/2 cups.  It was really good served with some cool whip.

Ingredients

1 c. brown sugar

1/2 c. sugar

1/2 c. butter

1 egg

1 c. applesauce

1 t. vanilla

1 t. soda

1/2 t. salt

2 c. flour

1 1/2 c. rhubarb chopped

1/4 c. sugar mixed with 1 t. cinnamon

Directions

1. Cream together sugars and butter.  Add in egg and vanilla.
2. Stir in applesauce, soda, salt and flour.
3. Spread into 9x13 pan and sprinkle with cinnamon sugar.
4. Bake at 375 for 30-35 minutes

Banana Cake

I really wanted to make banana bars, but needed to make a birthday cake for Parker.  Why not go for banana cake?  This turned out great!  It was so moist and super delicious!

Ingredients

1 1/2 c.  mashed bananas ( I used 4 bananas)

2 t. lemon juice

3 c. flour

1 1/2 t. baking soda

1/4 t. salt

3/4 c. softened butter

2 c. sugar

3 large eggs

2 t. vanilla

1 1/2 c. buttermilk

Frosting
1/3 c. softened butter
8 oz softened cream cheese
1 t. vanilla
3 1/2 c. powdered sugar

Directions

1. Preheat oven to 275°.
2. Grease and flour a 9 x 13 pan.
3. In a small bowl, mix mashed banana with the lemon juice; set aside.
4. In a medium bowl, mix flour, baking soda and salt; set aside.
5. In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
6. Beat in eggs, one at a time, then stir in 2 tsp vanilla.
7. Beat in the flour mixture alternately with the buttermilk.
8. Stir in banana mixture.
9. Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.
10. Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
11. For the frosting, cream the butter and cream cheese until smooth.
12. Beat in 1 teaspoon vanilla.
13. Add powdered sugar and beat on low speed until combined, then on high speed until frosting is smooth.
14. Spread on cooled cake.

Hot Fudge Pudding Cake

The picture doesn't really do this dessert justice. We make this quite a bit, and Brandon has decided that he likes it better than chocolate flourless cake! When you make it, you pout coffee over the top of the whole thing, and while it bakes, the coffee soaks down through the sugar and chocolate and makes cake with hot fudge on the bottom! It is AWESOME!

Ingredients

2 t. instant coffee

1 1/2 c. water

2/3 c. (2 1/2 ounces) Dutch-processed cocoa powder

1/3 c. (1 3/4 ounces) packed brown sugar

1 c. (7 ounces) sugar

6 T. butter

2 oz high quality semi or bittersweet chocolate, chopped

3/4 c. (3 3/4 ounces) flour

2 t. baking powder

1 T. vanilla

1/3 c. whole milk

1/4 t. salt

1 egg yolk

Instructions

1. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Lightly spray 8-inch square glass or ceramic baking dish with nonstick cooking spray.
2. Stir instant coffee into water; set aside to dissolve.
3. Stir together 1/3 cup cocoa, brown sugar, and 1/3 cup granulated sugar in small bowl, breaking up large clumps with fingers; set aside.
4. Melt butter, remaining 1/3 cup cocoa, and chocolate in small bowl; whisk until smooth and set aside to cool slightly.
5. Whisk flour and baking powder in small bowl to combine; set aside.
6. Whisk remaining 2/3 cup sugar, vanilla, milk, and salt in medium bowl until combined; whisk in yolk.
7. Whisk chocolate mixture into egg mixture until well combined.  Add flour mixture and whisk until batter is evenly moistened.
8. Pour batter into prepared baking dish and spread evenly to sides and corners.
9. Sprinkle cocoa/sugar mixture evenly over batter (cocoa mixture should cover entire surface of batter)
10. Pour coffee mixture gently over cocoa mixture.
11. Bake until cake is puffed and bubbling and just beginning to pull away from sides of baking dish, about 45 minutes. (Do not overbake.)
12. Cool cake in dish on wire rack about 25 minutes before serving.

Pineapple Upside Down Cake

I saw a recipe for pineapple upside down cake and realized I hadn't had one of those for like 10 years and I had never actually made one myself. It seemed to be time to make one. It turned out well. Between the 5 of us for dinner tonight, this cake was gone. It was also super easy and was great served with some Cool Whip.

Ingredients

7 slices canned unsweetened pineapple (20-ounce can)

3 Tbs. butter

3/4 c. packed brown sugar

19 maraschino cherries

2 large eggs

2 Tbs. buttermilk

1/2 t. vanilla

1 c. flour

3/4 c. sugar

3/4t. baking powder

1/4 t. baking soda

1/4 t. salt

6 Tbs. butter, softened

6 tablespoons buttermilk

Directions

1. Preheat oven to 350°F.
2. Drain pineapple and place in one layer on paper towels to absorb the excess juice.
3. Place the 3 tablespoons butter in a 9x2-inch round cake pan. Place the pan in the oven until the butter is melted. Tilt to coat all sides with butter. The extra butter will settle in the bottom of the pan. Sprinkle the brown sugar evenly over the bottom of the pan.
4. Place one pineapple ring in the center of the pan and arrange six more around it. Place the maraschino cherries in the center of each ring and in the spaces between them.
5. In a small bowl, whisk together the eggs, 2 tablespoons of buttermilk and vanilla with a fork.
6. In a mixer bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
7. Add the 6 tablespoons of butter and 6 tablespoons of buttermilk. Beat on low speed just until the flour is moistened, then increase the speed to medium, or high if using a handheld mixer, and beat for 1 1/2 minutes.The batter will be stiff.
8. Add one-third of the egg mixture at a time, beating for 20 seconds and scraping the bowl after each addition. Scrape the batter over the fruit in the pan and spread evenly.
9. Bake until a toothpick inserted in the cake comes out clean, 40 to 55 minutes. Let cool for 2 to 3 minutes then run a knife around the edge of the pan.
10. Place an upside down serving platter on top of the pan. Turn the cake onto the platter and then lift off the pan. If any fruit or cherry pieces are askew, use a fork to push them back into place. If any brown sugar is left in the pan, scrape it up and spoon it over the cake.
11. Serve warm or cool.

Makes one 9-inch cake

White Cake with Peanut Butter Frosting

Okay, so I've had peanut butter mixed with frosting in the past, and thought, this is good, what could you put it on. My thought was chocolate cake, but my Aunt told me that you put it on white cake, so I thought we'd try.

So simple, it's a normal white box cake and store bought frosting mixed with peanut butter, but it was good. The frosting was a little hard to spread. if I had microwaved it just a smidgen, it would have looked a little prettier.

Ingredients

1 white cake mix, made according to the box

1 tub white frosting

Peanut Butter, I didn't measure, quite a bit though

Directions

1. Mix frosting with peanut butter until it tastes good. It will also thicken up and become hard to stir.
2. Frost cake
3. Enjoy!

Chocolate Flourless Cake

Brandon chose a chocolate flourless cake for me to make for his birthday this year. It is very rich and feeds a lot of people, so he doesn't get it all too often.



I served it with fresh whipped cream and some raspberries. It was a hit. It's texture is more like cheesecake than regular cake, but it kind-of melts in your mouth. If you love chocolate, this is for you!

Ingredients

8 eggs

2 sticks butter

1 lb high quality bittersweet chocolate (I use Ghirardelli)

1/4 c. Kahlua (hazelnut liqueur would work well also)

Directions

1. Adjust oven rack to lower middle position and heat oven to 325 degrees. Line bottom of 8-inch springform pan with parchment and grease pan sides. Cover pan underneath and along sides with sheet of heavy-duty foil and set in large roasting pan. Bring kettle of water to boil.
2. Melt chocolate with butter.  If doing this in the microwave, make sure to use 50% power.  You want the temperature of the chocolate to be about 115 degrees.  Mix in liqueur.
3. Beat eggs with wire whip attachment in mixer at medium speed until volume doubles, about 5 minutes.
4. Fold 1/3 of egg foam into chocolate mixture using large rubber spatula until only a few streaks of egg are visible; fold in half of remaining foam, then last of remaining foam, until mixture is totally homogenous.  DO NOT OVER MIX!
5. Scrape batter into prepared springform pan and smooth surface with rubber spatula. Set roasting pan on oven rack and pour enough boiling water to come about halfway up side of springform pan. Bake until cake has risen slightly, edges are just beginning to set, a thin glazed crust (like a brownie) has formed on surface, and an instant read thermometer inserted halfway through center of cake registers 140 degrees, 22 to 25 minutes. Remove cake pan from water bath and set on wire rack; cool to room temperature. Cover and refrigerate overnight to mellow (can be covered and refrigerated for up to 4 days)
6. 30 minutes before serving, remove springform pan sides, invert cake on sheet of waxed paper, peel off parchment pan liner, and turn cake right side up on serving platter.