Two of my favorite flavors…raspberry and lemon…together they are heaven. When we were planning older daughter Megan’s baby shower we made these cupcakes. The cupcakes (which you cannot see) were divine and the icing tasted wonderful, although it didn’t look as wonderful as I would have liked. The icing had a lumpy look to it but not in taste or texture.
The theme of the shower surrounded children’s books so we purchased edible children’s book toppers on Etsy. Adorable!
I’ll make the cupcakes again but I’ll play with the icing to get it just right!
RASPBERRY LEMON CUPCAKES
Yield: 24 regular cupcakes
For the Cake:
2 1/4 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups buttermilk
4 large egg whites
1 1/2 cups sugar
lemon zest from two large lemons
1/2 cup unsalted butter, at room temperature
1 teaspoon vanilla
1/2 teaspoon lemon extract
For the Frosting:
1/2 to 2/3 cup fresh raspberries (or frozen, thawed) (use 2 cups for 1.5x recipe of frosting)
1/2 cup salted butter, at room temperature
1/2 cup unsalted butter, at room temperature
1/2 cup shortening
1 tablespoon vanilla
3 cups powdered sugar
1-3 tablespoons milk, if needed
To Make the Cake:
- Preheat the oven to 350˚F. Position the rack to the center of the oven. Line cupcake pans with paper liners.
- In a medium bowl, sift together the flour, baking powder and salt; set aside. In another medium bowl, whisk together the milk and egg whites until well blended.
- Place the sugar and lemon zest in a large mixer bowl and rub together with your fingers until the zest has moistened all the sugar. Use the paddle attachment to beat the butter in at medium speed for 3 minutes, until very light.
- Add in the extracts and then one third of the flour mixture, while continuing to beat on medium speed.
- Mix in half of the milk-egg mixture, then half of the remaining dry ingredients. Beat in the rest of the milk and eggs until fully incorporated, then mix in the remaining of the dry ingredients. Beat at medium speed for a full 2 minutes to aerate. Evenly distribute the batter into the cupcake pans.
- Bake for 18-22 minutes (for regular cupcakes) or 10-12 minutes (for miniature cupcakes). The cupcakes are done when they pass the toothpick test and are springy to the touch. Cool completely on a wire rack.
To Make the frosting:
- Puree the raspberries in a blender and then push through a fine mesh strainer to discard the seeds; set aside. Cream together the butter and shortening in a large mixing bowl, with the paddle attachment.
- Beat in the vanilla and most of the raspberry puree, until fully combined.
- Stir in the sugar 1/2 cup at a time, mixing thoroughly after each addition, until reaching desired consistency. Use more or less sugar as needed, and add more raspberry puree to taste. If the frosting is too thick, beat in milk one tablespoon at a time.
Source: My Baking Addiction, originally from Dorie Greenspan and Seeded at the Table
Zucchini has been plentiful this year and I was craving a chocolate fix. I found this recipe and LOVED the cake. The glaze turned into chocolate globs which I did try to spread on top of the cake. Next time I’d either just skip the glaze, or make my own.
The cake is moist and delicious…a keeper!
CHOCOLATE ZUCCHINI CAKE
Unsalted butter, for the pan
1 1/2 cups all-purpose flour, plus more for the pan
1/2 cup plus 1/3 cup semisweet chocolate chips
1/4 cup unsweetened cocoa powder (not Dutch process)
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg or allspice
1 1/4 cups sugar
1/2 cup plus 1 teaspoon extra-virgin olive oil
2 large eggs
1/2 teaspoon vanilla extract
1 medium zucchini, grated and squeezed dry
1 teaspoon honey
- Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch-square cake pan. Dust the pan with flour, tapping out the excess.
- Toss 1/2 cup chocolate chips with 1 tablespoon flour in a small bowl. Whisk the remaining flour, the cocoa powder, salt, baking soda and nutmeg in a medium bowl; set aside.
- Beat the sugar, 1/2 cup olive oil, the eggs and vanilla in a large bowl with a mixer on medium speed until smooth and pale, about 3 minutes. Add the flour-cocoa mixture; beat on low speed until combined, about 2 minutes (the batter will be thick). Add the zucchini and beat until combined, about 2 more minutes. Fold in the flour-coated chocolate chips with a wooden spoon.
- Transfer the batter to the prepared pan and bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Transfer to a rack and let cool completely.
- Make the glaze: Combine the remaining 1/3 cup chocolate chips, 1 teaspoon olive oil and the honey in a microwave-safe bowl. Microwave on medium-high power in 30-second intervals, stirring, until the chocolate is melted. Spread over the cake, then cut into pieces.
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/chocolate-zucchini-cake-recipe.html?oc=linkback
NOTE: I made this recipe again and used a different glaze that was perfect:
3/4 cup semisweet chocolate chips
3 tablespoons butter
1 tablespoon light corn syrup
1/4 teaspoon vanilla extract
Combine all ingredients in a microwave safe bowl. Microwave on high for 30 seconds. Stir. Microwave at 15 second intervals and stir each time until mixture is smooth. Pour over cake.
Sour cherries in coffee cake sounded perfect given the wonderful frozen pie cherries in my freezer. I did not have a recipe for a cherry coffee cake but was delighted to find this recipe. Perfect for a Sunday brunch and perhaps leftover for breakfast during the week.
CHERRY CRUMBLE COFFEE CAKE
2 ounces (4 tablespoons) unsalted butter, melted
3/4 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup packed light-brown sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
4 ounces (1 stick) unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1/4 cup buttermilk
2 1/2 cups (1 pound) fresh sour cherries, pitted, or frozen dark sweet cherries
- Preheat oven to 350 degrees. Butter a 9-inch square baking dish, and dust with flour, tapping out excess.
- Make the topping: Stir together butter, flour, sugars, salt, and cinnamon.
- Make the cakes: Whisk together flour, baking powder, and salt in a bowl. With a mixer, cream butter and granulated sugar in another bowl until pale and fluffy. Beat in eggs and vanilla. Working in alternating batches, add flour mixture and buttermilk, beginning and ending with flour mixture. Beat until just combined. Pour into prepared dish, and smooth with a spatula.
- Dot top with cherries, and sprinkle with crumb topping.
- Bake until golden and a tester inserted into center comes out clean, about 1 hour. (Note from Cathy: My oven tends to bake hot so about 50 minutes worked for me). Let cool before serving.
Recipe from Martha Stewart
Gluten-free eating means I rarely eat toast, breakfast pastry, etc. Sometimes, I just need a carb ‘fix’ and this recipe sounded delicious. I slightly altered the original recipe and loved the results. The second time I made this recipe, I substituted blueberries for the Craisins and baked in muffin paper/tins. I’ve shared both versions with good feedback. I’ll even admit that I didn’t eat all of it soon enough and the last piece was a bit dry. I thought, ‘why not put almond milk on it?’ like a bowl of oatmeal. It was delicious.
A new favorite for my gluten-free recipe box!
CRAN-APPLE OAT CAKE
2 cup old-fashioned oats
1 cup unsweetened almond milk
3 single-serving packets of Pure Stevia
2 tablespoons unsweetened applesauce
1/3 cup egg whites
1 1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla
1 tsp. cinnamon
1 small tart apple, chopped
1/2 cup Craisins (original recipe called for cranberries)
1/2 cup chopped walnuts (optional)
- Soak the oats in the almond milk in the refrigerator overnight.
- In the morning, combine all ingredients.
- Spread in greased 9-inch pie plate (or muffin tins).
- Bake at 350 degrees for 25 minutes.
Recipe adapted from Briana-Thomas
Converting grams to ounces and cups is not easy! Somehow it seems that Gooseberries are plentiful in countries that use the metric system. I did my best to convert and, I have to say, the results were excellent.
GOOSEBERRY CRUMBLE CAKE
1 1/2 cups cleaned gooseberries
3/4 cup unsalted, softened butter
1/2 cup sugar
1/2 cup light brown sugar
3 ounces ground almonds
1 1/8 cup flour
3/4 teaspoon baking powder
1/8 teaspoon salt
1/4 teaspoon vanilla
3/4 cup flour
1/4 cup unsalted, softened butter
2 tablespoons sugar
- Preheat the oven to 350 degrees. Grease a square cake pan. To make the cake, beat the butter and sugars in a mixer for 8-10 minutes until fluffy. Break the eggs and beat them gently with a fork. Add slowly, with the beater, to the butter and sugar mixture.
- Combine the ground almonds into the flour, salt and baking powder. Gradually add the flour mixture to the sugar mixture. Pour the batter into the baking pan. Scatter the gooseberries on the top.
- Make the crumble topping by mixing the flour butter and sugar in the food processor. Scatter the crumbs loosely over the top of the gooseberries.
- Bake for about an hour, checking to assure the cake it done. Remove the cake from the oven and cool before serving.