Red, White and Blue Cupcakes

Red, white and Blue Cupcakes Close Up If you’re looking for patriotic cupcakes for your next party, these Red, White and Blue Cupcakes are a perfect treat! They’re a great addition to any Memorial Day or 4th of July celebrations.

Summer brings many opportunities for get-togethers: cookouts, picnics, backyard BBQs and pot-lucks with celebrations of holidays, birthday parties, family reunions…the list goes on. My family has a 4th of July party/family reunion every year. Each family brings a side dish or dessert to share along with lots of burgers and hot dogs from the grill. There are games for the kids, corn hole, swimming, beer, lots of visiting with family and lots of food. At the end of the night we light our own fireworks. A fun all-American celebration.

As we celebrate America’s birthday, a delicious addition of Red, White and Blue homemade cupcakes straight from the kitchen is always fitting. These yummy cupcakes are perfect for the dessert table at the get-togethers. These homemade cupcakes are super moist as well as fun red, white and blue colors to celebrate America!

Red, White, and Blue Cupcakes Recipe

Red, white and Blue Cupcakes Overhead

Ingredients

Cupcakes:

  • 2 1/2 C. flour
  • 2 C. sugar
  • 3 tsp. Clabber Girl Baking Powder
  • 1 tsp. salt
  • 1 C. milk
  • 1/2 C. vegetable oil
  • 1/2 Tbsp. vanilla extract
  • 2 lg. egg whites
  • 1/4 C. water

Decorations:

  • white frosting (any kind you like, I used Whipped Vanilla)
  • red and blue food coloring gel
  • sprinkles and flag cupcake liners

Directions:

Preheat oven to 350° F. and prepare muffin pan with paper baking cups.

Add the flour, sugar, baking powder and salt to a large mixing bowl or your stand mixer and mix together. Set aside.

In another mixing bowl, add the milk, vegetable oil, vanilla extract and egg whites and mix together.

Add the wet ingredients to the dry ingredients in the large mixing bowl and combine together until well mixed. Add the water to the batter and mix together on low speed until it is all well combined.

Divide the batter equally into 3 separate bowls.

Use the red and blue food coloring gel and color 2 of the bowls of batter, to have a red, white, and a blue batter. I used about 2 butter knife tips of food coloring, you can add more to or less for desired color.

Spoon a little of each batter into your cupcake liners, filling about 1/2 way full.

Bake at 350° F. for 17 to 20 minutes, or until toothpick comes out clean. Let the cupcakes cool for a few minutes, then remove them to a cooling rack to finish cooling.

For the frosting, simply use a premade white frosting. Add the frosting to a piping bag.

When the cupcakes are completely cool, pipe the frosting on top of the cupcakes. I used the round piping tip Wilton #12. Add sprinkles and other holiday decorations to cupcakes.

What a fun way to enjoy dessert to celebrate America! These can easily be made for graduations by making the batter school colors.

Enjoy!

Red, white and Blue Cupcakes Inside

Classic Butter Pound Cake

Classic Butter Pound Cake

This is a classic butter pound cake and contains just 6 ingredients. It is the Davis Baking Powder version of the traditional “pound of butter, pound of sugar, pound of eggs, pound of flour” cake.

Ingredients

Classic Butter Pound Cake Glaze Slice 2 Batter

  • 1 lb. butter (4 sticks)
  • 1 lb. powdered sugar (16 oz)
  • 4 eggs, plus 4 egg whites
  • 2 3/4 C. all-purpose flour
  • 1 Tbsp. Davis Baking Powder
  • 1 Tbsp. vanilla extract

Glaze

  • 1 1/2 C. powdered sugar
  • 3 Tbsp. milk, plus more as needed
  • 1 Tbsp. clear vanilla extract, optional

Classic Butte Pound Cake Glaze Hero

Directions

Batter

Preheat oven to 325° F. Grease a 10-inch Bundt or Angel Food Cake pan, then set aside.

Using a stand mixer fitted with the paddle attachment or a hand mixer and large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each egg. Add egg whites; beat well. Blend in vanilla.

Gradually add flour, baking powder; mix until thoroughly blended. Pour into prepared pan.

Bake at 325° F. for 1 hour and 10 minutes or until wooden toothpick inserted into center of cake comes out clean. Cool ten minutes. Remove from pan. Before serving, sprinkle with additional powdered sugar or powdered sugar glaze, if desired.

Glaze

Whisk powdered sugar with milk and vanilla. Add additional milk if needed to make the glaze a thin consistency for pouring over cooled cake.

Classic Butter Pound Cake Glaze Slice

Chocolate Raspberry Cupcakes

Ingredients

Cupcake Batter:

  • 4 oz. chips (1/2 C.) bittersweet chocolate
  • 1/3 C. cocoa powder
  • 1 C. hot coffee
  • 1/2 C. all-purpose flour
  • 1/2 C. granulated sugar
  • 1/2 tsp. Clabber Girl Baking Soda
  • 1/2 C. (room temperature) sour cream
  • 1/2 C. light brown sugar
  • 2 lg. eggs
  • 2 tsp. white vinegar
  • 1/4 C. vegetable oil

Raspberry Buttercream Frosting:

  • 1 C. unsalted butter
  • 1/2 pt. raspberries
  • 16 oz. powdered sugar
  • 1/2-1 tsp. lemon extract

Chocolate Ganache:

  • 1/2 C. heavy cream
  • 4 oz. semi sweet chocolate chips
  • 2 Tbsp. unsalted butter, softened and cut into bits

Directions

Preheat oven to 350° F. Line a jumbo 6-cup muffin pan with paper baking cups (or a standard 12-cup muffin pan).

In a medium heatproof bowl, add the chocolate and cocoa powder. Pour the hot coffee over mixture and whisk mixture gently until smooth then set aside to cool. Let stand for 5 minutes.

In a small bowl, whisk together the flour, sugar, salt and baking soda and set aside.

Whisk sour cream, oil, eggs, vinegar and vanilla into the cooled chocolate mixture until smooth. Stir in the flour mixture until smooth.

Divide the batter evenly among the prepared muffins pans. Bake until a toothpick inserted in the center comes out clean, about 20-25 minutes for the jumbo muffins or 14-18 minutes for regular size muffins. Let cool slightly and then remove from pans and let cool completely.

Raspberry buttercream frosting:

Beat the butter until creamy and lightened in color. Add 1 cup of powdered sugar and beat to combine, continue adding the powdered sugar 1-2 cups at a time until the mixture is light and fluffy, and add in extract and mix to combine.

Add in your raspberries and mix until raspberries have broken down and are fully incorporated into the mixture.

If the mixture is too stiff mix in 2-3 tablespoons of milk to reach desired consistency.

Chocolate ganache:

Add heavy cream to a small saucepan and bring to a boil stirring frequently. Put chocolate chips in a medium bowl and pour heavy cream over chips. Gently stir chocolate and cream together with a whisk until all of the chips are melted. Add butter and stir until all ingredients are fully combined and ganache is smooth and glossy.

Finishing touches:

Use a spatula to transfer frosting into a piping bag or a plastic bag with the corner cut off.  Pipe buttercream frosting onto completely cooled cupcakes. Drizzle with chocolate ganache.

Chocolate Loaf Cake, A Rumford Complete Cookbook Recipe

Need an easy recipe to bake and take? This Chocolate Loaf Cake recipe is great for that! I made it the other day for a snack carry in I attended and it went over well.

Simply mix everything together, bake, cool, slice and you’re done!

This cake is light, fluffy and moist!

One slice of the loaf is perfect for like chocolate fix too!

The Chocolate Loaf Cake recipe is on page 135 of the Rumford Complete Cookbook. Below is a copy of the recipe.

Chocolate Loaf Cake Recipe Original

Here is my version:

Chocolate Loaf Cake

Ingredients:
1 1/2 c. sugar
1/2 c. butter, room temperature
2 eggs
1 c. milk
2 c. flour
2 tsp. Rumford Baking Powder
1 tsp. vanilla extract
2 chocolate squares

Directions:
In a large mixing bowl beat one cup of the sugar with the butter to bring to a cream. Add the eggs, 1/2 of milk and vanilla. Mix together well. Add the flour and baking powder to the mixture and beat them into the other ingredients. Set aside.
In a small saucepan, add the remainder of the sugar and milk and the chocolate squares. Cook until chocolate is dissolved, stiring occassionally. Add the chocolate mixture to the cake batter and beat together well.
Bake in a loaf pan at 350° F. for 1 hour.

After cooling, you can also add your favorite frosting!

Lemon Blueberry Bundt Cake

Oh the flavors of lemon and blueberry together are just perfect together! If you have never tried them together this Lemon Blueberry Bundt Cake recipe is amazingly delicious recipe to enjoy! When I think of lemon and blueberry together I think of fresh flavors and the Spring/Summer season. Two very different flavors that come together perfectly. Bake it in the summer when fresh blueberries are in season!

In Indiana, blueberries are in season the end of July/August. I have fun memories growing up going to the local blueberry patch and picking, and picking, and picking until we got a good amount to bring home for fresh blueberries and to put some up in the freezer. I have enjoyed taking my kids as well! The blueberries provide a nice moistness to the cake with bursts of flavor, while the lemon and lemon zest give a nice zingy, lemony flavor, but not over powering. An added hint of sweetness is in the light icing.

Lemon Blueberry Bundt Cake 

Ingredients:
2 3/4 cups flour
1 1/2 tsp Clabber Girl Baking Powder
1/4 tsp Clabber Girl Baking Soda
1/4 tsp salt
1 cup butter, softened
1 3/4 cups sugar
4 eggs
4 Tbsp lemon juice, freshly squeezed
lemon zest from the lemons
1 tsp vanilla extract
1 cup milk
2 1/2 cups blueberries

For the icing:
1 cup powdered sugar
2 Tbsp lemon juice, freshly squeezed
lemon zest

Directions:
Preheat oven to 350° F. In a mixing bowl, add the flour, baking powder, baking soda, and salt and mix until combined and set aside. In another bowl, beat together the butter and sugar until well blended. Add the eggs and use a hand mixer and blend in one at a time. Add the lemon juice, zest, vanilla, and milk and beat together until just combined together. Add the flour mixture to the wet ingredient mixture and mix together well with a hand mixer. Add the blueberries and gently fold them in with a rubber spatula until incorporated. Grease a large Bundt pan. Pour the prepared batter in the Bundt pan. Bake at 350° F. for 50 to 60 minutes or until toothpick comes out clean. Cool for 20 minutes and run a thin knife around the edges to loosen the cake. Cool turned over and cool completely, then remove from pan.
For the icing, mix together all icing ingredients until smooth. Drizzle over cooled cake. It will seep into the cake.

Not only is this cake delicious, but its also definitely looks stunningly delicious too! Perfect for carry-ins, family holidays, breakfast, brunch, or dessert. So many options to make this pleasant lemon blueberry Bundt cake.

You can’t help but smile when enjoying this cake!
Enjoy!

Homemade Strawberry Poke Cake


Strawberry fans will love this homemade strawberry poke cake! White cake made from scratch with strawberry gelatin combined with bits of strawberries throughout the cake, a thin layer of strawberry chunks, topped off with a layer of whipped cream is sure a sweet delight! Add a final touch of sliced fresh strawberries to the top to complete this fresh dessert!

Since Valentine’s Day is coming up I thought it would be fun to share such a pretty cake and perfect for the holiday. But it is also great really any time of the year, especially when fresh strawberries are in season! Strawberries are my favorite fresh fruit in the summer! It is a great summer dessert!

This delicious white cake flavored with fresh strawberries and topped off with a layer of whipped cream is the perfect dessert for that fresh and sweet taste in a cake! It looks beautiful when you cut into it. If you need a fun, festive and tasty dessert for any holiday or get together this is a perfect and simple treat to make.

I like to bake desserts homemade and that is what I share here in the recipe, but you can easily use a White boxed caked mix just the same.

 

Homemade Strawberry Poke Cake


Ingredients:

White Cake 
4 egg whites
2 c. all-purpose flour
1 tsp. Clabber Girl Baking Powder
1/2 tsp. Clabber Girl Baking Soda
1/4 tsp. salt
1/2 c. shortening
1 3/4 c. sugar
1 tsp. vanilla
1 1/2 c. buttermilk

Strawberry Filling
2 cups strawberries – cut small pieces
1 box strawberry gelatin mix
1/2 cup boiling water

1 container whipped cream

Directions:

In a small mixing bowl combine the flour, baking powder, baking soda, and salt. Mix together and set aside. In a large mixing bowl combine the shortening, sugar, and vanilla and beat together with hand mixer until well mixed. Add egg whites to the sugar/shortening mixture and beat well. Then add the flour mixture and buttermilk a slowly and continue beating together until it is all mixed together well. Pour the batter into a 9×13 well greased baking pan and bake at 350 degrees for 30 minutes. Remove from the oven and let cool.
While the cake is baking and cooling, prepare the strawberry topping. Boil the water in a small saucepan. Chop and dice the strawberries into small pieces and crush them slightly. 2 cups of strawberries are needed. Add strawberry gelatin mix, the boiling water and the crushed strawberries to the saucepan and bring to a boil, then let cool.
Once the cake is cool use the end of a wooden spoon with a round handle and poke holes into the cake. Pour the cooled strawberry gelatin mixture over top of the cake and into the holes. Some of the strawberries can be spread out on top of the cake as well to give a little strawberry layer on top of the vanilla cake. Top off the cake by spreading the whipped cream all over the cake and add sliced strawberries on top. Keep in the refrigerator until ready to serve.

 

Sugar Cakes : A Rumford Complete Cookbook Recipe

These little sugar cakes are so simple and tasty!

I talked a little bit before about liking to make snacks for my kiddos to enjoy.

sugar-cakes1When looking through the Rumford Complete Cookbook this month, I had snacks in mind for a recipe to try!

These little cake muffins are delicious sweet treat! They are soft, moist and fluffy but yet pleasantly dense. Packed with a sweet flavor they are kid approved….my son loved these!

The Sugar Cakes recipe is on page 163 of the Rumford Complete Cookbook. Below is a photo of the recipe.

Here is my version of the recipe with some updates.

sugar-cakes3
Sugar Cakes: A Rumford Complete Cookbook Recipe

Ingredients:

1/2 cup butter, softened
1 cup flour
1 cup sugar
2 egg whites

Directions:
Mix together the butter and the flour in a medium mixing bowl until crumbly. Add the sugar and mix well. Beat the egg whites until slightly frothy and add them to the dry mixture. Mix together well with a hand mixer. Pour mixture into a well greased mini muffin pan for small cakes. Sprinkle a small amount of sugar onto the top of each cake. Bake at 350 degrees for 15 minutes or until golden brown.

The mixture was too runny with this recipe from the cookbook to roll out at all on a cutting board and cut into small cakes. I decided to bake them in the mini muffin pan and they turned out great! Mini cakes!

The recipe makes 18 mini sugar cakes.

A moist, sweet in flavor little mini cake. Grab a handful for a little snack!

sugar-cakes4

Birthday Celebration Cake

Birthday Celebration Cake Hero 2Birthdays are one of my favorite days of the year. Growing up, birth dates we’re a special day to celebrated, tailored to make it so uniquely about celebrating you. We never did anything too extravagant, as a child there were the “big” birthday parties with school friends. But by middle school, birthdays become more about celebrating as a family as opposed to having the biggest party. Every year it is the same, like clockwork, our birthdays have become a tradition.

Every time in the weeks leading up to your birthday, the customary “Where do you want to eat at?” would be asked and pondered. Growing up we didn’t go out to eat much, we enjoyed cooking

together at home and having “Pizza & Movie Night” every Friday. Going out to eat was a treat, something usually reserved just for birthdays. But the best party was dessert, we never had dessert at the restaurant, it was like an unspoken rule. Your favorite cake or dessert was ALWAYS made for your birthday. It changed from year to year, growing more consistent as we all grew older, but cake was always a mainstay.

Over the years I have taken up cake decorating for family birthdays, it’s the little something extra I can try and do to make someone feel special on their day. In my family vanilla cake is a crowd pleaser and one we make most often, but I love to mix it up a bit by adding in different flavors. For the birthday cake I am sharing with you, I went with my favorites: strawberries and lemons. With the simple sprinkle decorations and piping, this is a decorated cake that anyone can pull off for any number of occasions. Change up the colors, size and/or shape of your sprinkles to match your theme and you’ve got an easy to make birthday cake, tailored just for you!

Download Party Cards

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Pinterest Birthday Celebration CakeBirthday Celebration Cake

Vanilla Cake with Strawberry Filling and Lemon Buttercream

(Get the full Birthday Celebration Cake Recipe Here)

Makes two 9-inch round layers

Ingredients:

For the Cake:
2 cups All-Purpose flour
2 teaspoons Clabber Girl Baking Powder
½ tsp. kosher salt
12 tbsp. unsalted butter, softened
1 ½ cup granulated sugar
1 tbsp. vanilla extract
2 tsp. lemon extract
3 eggs
¾ cup milk

For the Strawberry Filling:

1 lb. strawberries, stems removed and quartered
1 cup granulated sugar
1 tbsp. Clabber Girl Cornstarch
Juice from 2 lemons

For the Lemon Buttercream

2 lbs. powdered sugar, sifted
1 # unsalted butter, softened
2 tsp. lemon extract
Zest from 2 lemons

Directions:

  1. Preheat oven to 350 degrees F.
  2. Combine the flour, baking powder and salt in a large bowl, whisking to combine.
    Place the butter and sugar in the bowl of a stand mixer, fitted with the paddle attached and beat on low for about 5 minutes or until combined and lightened in color. Add in the vanilla and lemon extract and mix to combine.
  3. In a small bowl, whisk together the eggs and milk and set aside. Reducing the mixer to low, slowly add in 1/3 of the flour mixture and then ½ of the milk-egg mixture. Stop and scrap down the bowl on the edges after each addition or as needed. Add in another 1/3 of the flour mixture and the remaining milk-egg mixture, scrap again as needed and add the remaining 1/3 of the flour mixture. Scrap the bowl with a large spatula and pour the batter into prepared pans.
  4. Bake in a 350 degrees F oven for 30 to 35 minutes or until they are golden brown and a toothpick inserted in the center comes out clean. Cool the cakes in the pans on racks for about 5 minutes, then remove from pans and let cool the remaining time on the rack.
  5. For the Strawberry Filling: Combine all of the ingredients in a medium sized pot and toss to combine. Cook over medium heat, until the strawberries begin to soften and release their juices, stirring occasionally. Let mixture come to a boil and reduce to simmer for about 5 minutes until thickened and cooked to desired consistency, stirring as needed. Remove from heat and let cool completely before using.
  6. For the Lemon Buttercream: Using the bowl of a stand mixer fitted with a paddle attachment, beat the butter until creamy and lightened in color. Add 1 cup of powdered sugar to the creamed butter and beat to combine, continue adding the powdered sugar 1 to 2 cups at a time until the mixture is lightly and fluffy. Add in the lemon extract and mix to combine. If the mixture is too stiff, mix in 2-3 tablespoons of milk to reached desired consistency.
  7. To assemble the cakes: Cut the tops of the cakes to create a flat even top. Place 1 cake layer, cut side down on your cake stand. Using a piping bag, pipe a circle around the entire rim of the cake top. Spoon ½ of the Strawberry Filling inside of the buttercream circle (this acts as a wall to keep your filling from spilling out of the cake). Gently place the second layer, cut side down on top of the first cake, lining up the edges. Ice and decorate the outside of the cake as desired with the remaining Lemon Buttercream.

**You will have extra Strawberry Filling, serve some on the side so guest and spoon more over their own cake slices as desired or reserved for a later use.

Merrily Baking at Merridee’s: The Girl with the Clabber Girl Tattoo

Amy McGee from Merridee's The Clabber Girl has been on baking powder cans since the turn of the 19th century. Aside from a slight makeover in 1923, the girl has remained the same for decades. The Clabber Girl has become an iconic figure in pop culture and can be seen in many different media. However, there is only one person we know of who has gone so far as to permanently show her baking powder pride by donning the Clabber Girl on her skin. I was lucky enough to meet Amy McGee in person at the Clabber Girl Museum and Bake Shop earlier this month.

What inspired Amy to get her Clabber Girl tattoo? She’s the operations manager at Merridee’s Breadbasket in Franklin, Tennessee and loves iconic, vintage baking brands. Merridee’s was started by Merridee McCray, who began by baking out of her home kitchen. Merridee grew up on a family farm in Minnesota and learned how to bake from her mother and grandmother, who was originally from Sweden. As word spread about Merridee’s baking abilities, she opened a shop up in downtown Franklin, where it is still located today. You won’t find pre-made baking mixes at Merridee’s; everything is still made from scratch including pies, brownies, cookies and of course, breads. “Even the croissant dough is made from scratch,” Amy tells me.

Like many avid bakers, Amy started baking in her own kitchen as a child. “I started learning how to bake by testing out different recipes. I’d say ‘today, I want to make the best coffeecake!’ and would work on the recipe for days until I got it just the way I liked best,” Amy explains. She continues to produce the best baked goods that uphold Merridee’s long tradition of baking excellence. Working alongside of Amy is Brittany Carter, who also came to visit us in Terre Haute, Indiana. Carter showed us a number of fun projects she’s worked on while at Merridee’s. One of the most unique requests was a wedding cake made completely from cinnamon rolls.

The cinnamon roll cake is made from an egg bread dough recipe that Merridee herself created. Patrons of Merridee’s have long enjoyed fresh cinnamon rolls for breakfast, and one couple wanted to take their love affair with these classic rolls to the next level. Read on to find out how to make your own cinnamon roll wedding cake!

Cinnamon Roll Wedding Cake
Photo Credit: Stephanie Estelle of [SE] Creative

Cinnamon Roll Wedding Cake

Ingredients:

Dough:

1/3 c. dry milk
2 1/4 c. lukewarm water
2 Tbsp. butter
2 Tbsp. honey
2 tsp. salt
1/3 c. pumpkin
2 eggs, slightly beaten
3 Tbsp. active dry yeast
7 1/2 – 8 c. unbleached bread flour

Cinnamon Sugar Filling:

1 tsp. cinnamon
1/4 c. sugar
1/2 c. butter

Glaze:

1 1/2 c. powdered sugar
3 Tbsp. milk
1/4 tsp. vanilla

Directions:

Dissolve dry milk in lukewarm water. Add butter, honey, salt, pumpkin and eggs. Mix well. Add yeast and stir well. Mix in 5 cups of the flour. Beat well until dough is smooth. Then add 2 1/2 – 3 cups more flour to make a stiff but pliable dough. Turn out onto floured board and knead until smooth and elastic. This will take about 8-10 minutes. Place in greased, covered bowl and let rise until dough doubles. Turn out the dough onto lightly floured surface and divide into 14 oz. balls. Cover with a dough cloth, and let rest for a few minutes.

Combine cinnamon and sugar for filling. Roll out one dough ball into a rectangle that measures about 7×9-inches. Spread with an even layer of butter leaving 1-inch with no butter along one 9-inch edge. Sprinkle generously with cinnamon sugar mixture. Roll up lengthwise to end at un-buttered side. Pinch seam together securely. Slice into 8-12 pieces. Put in 8-inch round pan about a 1/2 inch apart. Use parchment paper to line the outside of the rolls so they don’t expand over the pan’s edge. This will help the rolls keep their shape and make the “cake” stack easier.

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Sprinkle the top with cinnamon sugar and let rise until double.

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Bake in a 400 degree F. oven for 10-15 minutes. Test for doneness with a toothpick inserted in the center roll. Once the toothpick comes out dry, the rolls are ready to come out.

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Whisk together the milk and vanilla for the glaze. Whisk in powdered sugar gradually until it is the right consistency.

After the “cakes” have cooled, flip them out of the pans, place the bottom tier on a cake board and start applying the icing. Carter says, “To achieve the desired dripped look we used a piping bag and piped small amounts of the icing along the edge of the rolls so that it would ooze down the cake. We repeated the process on the final two tiers.”

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