It's all about the recipe. Really, it is. To be a good cook you just need a good recipe. I love trying new recipes and when I find a great one --not a good one, a GREAT one-- I love to share! If you like what you see here, click on "Follow" and become part of my "foodie family". Leave comments, too! Not only do I enjoy your reading your comments immensely, but they also help other visitors make a commitment (or not) to trying a recipe. And feel free to email a link to any recipe you find interesting (or tasty!) by clicking the envelope at the end of each post... to yourself or to anyone who would appreciate getting a few good recipes :) It's all about the recipe. Really, it is!
These are good! Do you remember the depression era recipe for Chocolate Cake, or Wacky Cake as it was sometimes called? I think the base of this cupcake is based on that recipe. There's no egg in the cake and no butter either. The surprise ingredient is white vinegar! It works. Wacky cake is good. It has a good chocolate taste, great color, not overly moist, but definitely not dry either. It's a good cake! This cupcake recipe has two OTHER bonus points. One, filling. All great cupcakes have a filling, right? Two, a no-work, one ingredient frosting! Need I say ANY more?!
Hershey Bar Cupcakes
For the Filling
8 oz. cream cheese, softened
1/3 cup sugar
1 egg
1/8 teaspoon salt
6 oz. HERSHEY'S Milk Chocolate Bars chopped into 1/4-inch pieces (use any sized bars, get whatever is cheapest at the store. You'll need about 1 cup of chopped Hershey Chocolate for the filling)
For the Cake
3 cups all-purpose flour
2 cups sugar
2/3 cup Hershey's cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 cups water
2/3 cup vegetable oil
2 tablespoons plain white vinegar
2 teaspoons vanilla extract
For the Frosting
2 large (4.4 oz.) bars of Hershey Chocolate (again, you can use any size bar...but I found one section of the 4.4 oz bar to be the right amount of frosting for my preference. Each bar has 12 portions, 2 bars frosts 2 dozen cupcakes)
Directions:
1. Prepare the filling. Beat cream cheese, sugar, egg and salt in small bowl until smooth and creamy. Stir in chopped chocolate bar pieces. Set aside.
2. Preheat oven to 350°F. Line 24 cupcake tins with paper liners.
3. Prepare the cupcake batter. With an electric mixer, stir together flour, sugar, cocoa, baking soda and salt to combine. Add in water, oil, vinegar and vanilla; beat on medium speed for 2 minutes. Fill each cupcake pan 1/3 of the way with batter. Spoon 1 level tablespoon of the reserved filling into the center of each cupcake. Top with more cake batter until cupcake pans are full. (I had some excess batter, but not excess filling or chocolate...so I also made 6 plain cupcakes.)
4. Bake the cupcakes. 18-20 minutes or until wooden pick inserted in cake portion comes out clean. Remove from oven to wire rack.
5. Frost the cupcakes. Top each cupcake with one section of the large sized Hershey bar. Let chocolate melt (5-8 minutes) and then spread with spatula to ice the top of the cupcake. (How easy is that?!)
5. Let cupcakes cool completely. Chocolate will harden (You may need to put cupcakes in RF for an hour or so to finish the hardening process).
Yummy! Wonderful cake, creamy filling, and a hard chocolate frosting. One of the best cupcakes in the I've ever tasted, actually. My poor daughter (the one on Weight Watchers) is usually very good about ignoring the baked goods I often have hanging out on the counter...but she's having a very hard time with these....
The original recipe was found here http://www.hersheys.com/recipes/recipes/detail.asp?id=3290&page=5&per=50
This will probably be the last of my citrus posts for awhile. So let's use up the rest of those oranges, lemons and limes so we can move on. Before we close this chapter though, here's a recipe for a citrusy pound cake...with a pepper kick. Not a big kick, more of a love tap, really! The citrus isn't overwhelming either, just another love tap! The pepper kick develops over time. I tasted this cake on day 1, no pepper. Day 2, ohhhh, there's the pepper!
Triple Citrus Pepper Pound Cake
1 1/2 cups cake flour
3/4 tsp. baking powder
1 1/4 tsp. freshly ground black pepper
1/4 tsp. salt
1 T. lemon zest
1 T. lime zest
1 T. orange zest
1 cup butter, softened
1 1/4 cups sugar
4 eggs, room temperature, lightly beaten
Preheat the oven to 325 F. and prepare a 9X5 loaf pan. In a medium bowl whisk together flour, baking powder, black pepper and salt. With an electric mixer, cream the butter with the citrus zests until light and fluffy, about 2 minutes. Add the sugar and beat an additional 2 minutes. With the mixer on medium low speed, pour the egg mixture into the bowl, and mix until blended. On low speed mix the flour mixture in, adding it in 4 additions. After the last addition, mix on medium speed for 30 seconds. Scrape the batter into the prepared pan and smooth the top. Bake for 60-75 minutes, until a toothpick inserts into the center comes out with only a few crumbs attached and the sides of the cake are pulling away from the sides of the pan. Let the cake cool in the pan for 5 minutes, and then invert the cake onto a cooling rack. Cool completely before slicing and serving. The pepper flavor develops over time. Wait 24 hours!
I looooooove marmalade. Hated it as a kid. Love it as a grown up. My mom put a very expensive jar of marmalade in my stocking at Christmas (aren't Moms great?!). I used some of that to make my first marmalade cake. It was a disaster, collapsing all over the plate when removed from the pan, but the crumbs were so delectable that I decided to give it another go and fix the recipe. My second try at this cake was good, very orangey. Then I thought perhaps I had made the wrong guess about the recipe the first time, and decided to try it again. It was not better than my second try, and the second recipe used less process food and therefor had less chemicals in the cake. The second cake, my variation, was the winner and the one I am posting.
I found the original recipe on Folgers.com it was called Orange Cake. http://www.folgers.com/enjoy-coffee/dessert-recipes.aspx#orange_cake. I tried it because I had that very expensive marmalade, but the recipe was a problem from the beginning. It didn't seem like there was enough butter to "cream" the butter and sugar until "light and fluffy". I followed the recipe anyway. The second problem was the recipe called for a box of instant vanilla pudding, which I didn't notice at first and didn't specify what size box of instant pudding. So in the middle of mixing the first cake, I went to the store for a box of instant vanilla pudding. My store only carried the large size box, so I though, OK, instant pudding only comes in the large box, so I bought and used that. You know the end. Disaster. But a tasty disaster. So I decided to adjust the recipe and find a real food substitute for the pudding. A search of the Internet told me that was probably not a good idea because the recipe probably relied on the chemical thickening agents and such. Arrrghhhhh! I ended up adjusting the recipe anyway, adding some cornstarch and a more reasonable amount of butter. Success! I was going to post that recipe...until I found a small box of instant pudding at another grocery store. Arghhhhhhhh!! So I made the cake the third time, with my adjustments to the butter and the small box of pudding...no better than my second version. So here is the second version, no box of instant pudding required.
A few notes...the quality of the marmalade does affect the taste. By the third cake I was out of the expensive stuff and used a cheapie store brand. When you make this cake--and please make this cake, it's yummy--use the best quality marmalade you can get your hands on,
You'll thank me for this one--but I guess you should thank Folgers, too, who inspired this Marmalade Cake journey and this post.
Marmalade Cake
For Cake
3 cups flour
1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 cup butter, at room temperature
4 eggs
1 tsp. vanilla extract
1 tsp. orange extract
1/3 cup orange juice concentrate, at room temperature
3/4 cup buttermilk
1/3 cup Sweet Orange Marmalade
For Glaze
1 cup powdered sugar
2 T. orange juice concentrate, at room temperature
2 T. Sweet Orange Marmalade
3 tsp. orange zest (usually from one orange)
1 tsp. vanilla
Preheat oven to 250 degrees. Prepare a 12-cup Bundt pan. Mix dry ingredients together and set aside (flour, baking soda, baking powder, salt). Using an electric mixer, beat butter for one minute and then add in sugar and beat for 3 or 4 minutes or until light and fluffy. Add in eggs, one at a time, beating well after each addition. After all eggs have been added, beat mixture for an additional minute, then beat in orange and vanilla extracts and the orange juice concentrate. Beat in 1/3 of flour mixture, then 1/2 of the buttermilk, then 1/3 of the flour mixture, 1/2 of the buttermilk, and then the last 1/3 of the flour mixture. Do not overbeat. Fold in marmalade. Pour batter into a prepared bundt pan. Bake in preheated 350 degree oven for 45 - 50 minutes or until cake is done. Meanwhile, mix up glaze. Beat all ingredients together until well combined. When cake is done, remove from oven and cool in pan on a rack for 3-5 minutes. Remove cake to a rack and brush on 1/3 of glaze mixture, letting it soak into cake. After 10 minutes, brush on another 1/3 of glaze. After 10 more minutes brush on remaining glaze. Let cake cool completely on rack before serving. Serve at room temperature. I have had no problems keeping this cake under a glass dome on the kitchen counter for 3 -4 days.
MMmm...I think this is now one of my top five favorite cakes. What's your favorite cake?
Now that I have everyone making the easy microwave Lemon Curd, it's time to put it to good use! I am not a huge fan of Martha, but sometimes she shows up in the right place at the right time with the right recipe, like she did this morning. I made Martha Stewart's Lemon Cupcakes from her book "Cupcakes" (page 121). Abby took 18 to college with her. I took 6 to a quilt group. And there are still 12 here. (Hint number one, make half the recipe!) I think the squirt of lemon in the middle of the cupcake was a lot of fun. Loved the frosting, too. The cupcake was a bit dense, but a nice foil for the soft lemony center and sweet creamy top. I'll make these again next time I have a batch of lemon curd on hand.
Lemon Curd Cupcakes
3 1/2 cups flour
2 T lemon zest (or a bit more,if you like a really lemony cupcake)
1/2 tsp. baking powder
1 tsp. salt
1 3/4 cups butter, at room temperature
3 cups sugar
8 oz. cream cheese, at room temperature
7 eggs, at room temperature
3 T freshly squeezed lemon juice (Martha only used 2)
1 tsp. vanilla
approx. 1 cup lemon curd
powdered sugar or buttercream frosting (recipe below)
toasted coconut, optional
yellow decorating sugar (optional)
Preheat oven to 325 degrees. Line 36 - 42 cupcake tins with paper liners (Martha stated she made 42 cupcakes out of this batter, I was only able to make 36 ...). In a medium bowl whisk together flour, lemon zest, baking powder and salt and set aside. With an electric mixer beat softened butter for two minutes. Add in sugar and beat for 3 minutes more. Beat in cream cheese. Add in eggs, one at a time, beating well after each addition. Beat in lemon juice an vanilla. Add in flour mixture, beating until just combined. Bake in preheated 325 degree oven for 28 to 30 minutes. Cool cupcakes in tins on a rack. When completely cool, fill and frost.
Place lemon curd in a ziplock bag. Squeeze curd to the corner of the bag, and cut off about 1/8th inch of the plastic corner to make a "filling bag". With a knife, cut a small cylinder from the middle of each cupcake. Remove and discard the excess cake. Fill the hole in the cupcake with lemon curd from the ziplock bag. Sprinkle with powdered sugar or frost with buttercream frosting.
Buttercream Frosting
1 cup butter
3 cups powdered sugar
1 tsp. vanilla
With an electric mixer beat butter for two minutes. Add in powdered sugar and beat for another three minutes. Raise speed to high and beat for another two minutes or so. Beat in vanilla.
Spread frosting on desired number of cupcakes. Sprinkle with toasted coconut or colored sugar if desired.
My favorite is the one with the buttercream frosting and toasted coconut. What's yours?
Lemon Curd: (n) a wonderful treat cursed with an unfortunate name. Don't be put off. Lemon Curd is not curdled and there are no curds (nor whey). So why the unfortunate name? I just don't know. Never mind, though, Lemon Curd is lovely; it's sort of a lemon jam. There's nothing better at the end of the day (or the beginning of the day, or the middle of the day for that matter) than a slice of hot toast with lemon curd, a cup of hot tea on the side, with feet up and something nice on the telly. Oh, yes there is, two slices of hot toast with lemon curd! I picked 6 large lemons off of my neighbors tree this afternoon and whipped this up in the microwave. Enjoy Lemon Curd on your toast all week. Next weekend put some Lemon Curd in the middle of a layer cake, cupcakes, or cookies AND, I will post a recipe for a Pavlova with lemon curd and blueberries to finish off your batch. Leftover lemon curd will keep in the refrigerator for approximately three weeks.
I was reminded of this microwave recipe when I visited a few food blogs recently; 2 Stews and La Table de Nana.
Microwave Lemon Curd
1 cup sugar
3 whole eggs
1 cup freshly squeezed lemon juice (about 6 or 7 large lemons)
zest of 3 lemons (I used a microplane)
1/2 cup butter, melted
In a microwave safe bowl whisk together sugar and eggs until smooth. Sir in lemon juice, lemon zest, and melted butter. Microwave for one minute, stir, microwave for another minute, stir. Do this until the lemon curd is think enough to coat the back of a spoon. This will take 5 - 7 minutes. At this point can pour into small sterile jars to give as gifts, or cool, then cover and refrigerate for your family to use. Store for up to three weeks in the refrigerator.
Thanks for visiting! Enjoy your Lemon Loveliness with your feet up, a cup of tea, and a good book.
It's the start of citrus season here in sunny California. Let's all celebrate with a homey, yummy Lemon Bundt Cake! I picked three lemons off my neighbor's tree (which I have spent 20 years training to grow over my fence) to make this cake. The cake is barely even yellow but it tastes quite lemony and has a softly dense texture. Look at the short list of ingredients. All good stuff! This is the sort of cake that has your family thinking, "Dang, no one makes cakes like Mom (or Dad)". I found this recipe in the book, "Under the Tuscan Sun" by Frances Mayes, so I have probably been making this cake since 1998 or 1999-with no end it sight-this is one of my favorite Bundt cakes.
Lemon Bundt Cake
For Cake
2 cups sugar
1 cup softened butter
3 eggs
3 cups flour
1 tsp. baking powder
1/4 tsp. salt
1 cup buttermilk (or milk, or cream, sour soured milk or cream)
3 T freshly squeezed lemon juice (don't use that stuff from the plastic lemon!)
4 tsp grated lemon zest (I use a microplane)
For Frosting
1/4 cup softened butter
1 1/2 cups powdered sugar
3 T. lemon juice
grated zest of one lemon (optional)
Preheat oven to 300 degrees. Prepare a 12-cup Bundt pan for baking. (Pam for Baking is great, so is using the wrappers from the butter cubes and then adding a small sprinkle of flour). Cream butter and sugar, beating until light and creamy, about 5 minutes total. Beat in eggs, one at a time, beating well after each addition. In another bowl combine flour, baking powder, and salt. Add 1/3 of the flour mixture to the butter mixture, then add 1/2 of the buttermilk, then 1/3 of the flour mixture, then 1/2 of the buttermilk, then 1/3 of the flour, beating after each addition. Add lemon juice and the grated zest to the cake batter, stir just to combine. Pour mixture into a prepared Bundt pan. Bake in preheated 300 degree oven for 50 - 70 minutes (original recipe said 50 minutes, but I always have to bake mine for 60-70 minutes). Remove cake from oven and let cool on a rack for a few minutes. Then invert cake and let cool completely on rack. When cake has cooled combine softened butter, powdered sugar, lemon juice, and optional zest. Casually glop the frosting on top of the cake, spreading to allow glaze to drip attractively down the sides. If desired, garnish cake top with curls of lemon rind.
Invite some friends over. Have a nice little chat. This cake is meant for casual sharing. Thanks for stopping by my kitchen today. I'll put the kettle on in preparation for our next chat.
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