Check out these cup cakes images:
Crazy Cake With Cream Cheese Frosting
Image by Τϊζζ¥
Preheat oven to 350 degrees. Grease AND flour a 9×13 pan.
3 cups flour
2 cups sugar
1/2 cup baking cocoa
2 t baking soda
1 t salt
2 T vinegar
2 t vanilla extract
1 cup oil
2 cups water
Be sure to mix well, but don’t over mix! Bake immediately for approx. 30-35 minutes.
Recipe can easily be halved and will take about 25 minutes in an 8×8 pan @ 350 degrees.
After cake is completely cool, you can either add frosting or eat it as is, I for one, love a good cream cheese frosting!
Cream Cheese Frosting: (Paula Deen’s Recipe)
1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners’ sugar
Chopped pecans and fresh raspberries or strawberries, for garnish
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.
Recipe by Biodad! =]
Vanilla Bean Cake & Frosting
Image by The Rican Chef
For the Cake:
2 tablespoons softened butter, for pans
2 1/4 cups cake flour, plus more for pan
1 cup whole milk, at room temperature
6 large egg whites, at room temperature
1 vanilla bean, split and seeds scraped
1/2 teaspoon pure vanilla extract
1 3/4 cups granulated sugar
1 tablespoon plus 1 teaspoon of baking powder
1 teaspoon fine sea salt
12 tablespoons = (3/4 cup) unsalted butter, cut into 12 pieces, slightly
For the cake: Preheat oven to 350 degrees F. Butter and flour 2 (9 by 2-inch) round cake pans and line bottoms with parchment paper. Whisk together the milk, egg whites, vanilla bean seeds and vanilla extract in a medium bowl. In the bowl of a mixer fitted with the paddle attachment, mix together the flour, sugar, baking powder and salt. With mixer running at low speed, add the butter, one piece at a time and continue beating until mixture resembles moist crumbs. Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed until the mixture is pale and fluffy, about 1 1/2 minutes. With mixer on low speed, add remaining 1/2 cup of the milk mixture, increase speed to medium and beat 30 seconds more. Scrape sides of bowl and mix for 20 seconds longer. Divide the batter evenly between the cakes pan and smooth the tops using a rubber spatula. Bake until a toothpick inserted into the center comes out with a few crumbs attached, 22 to 24 minutes. Cool in the pan on baking rack for 10 minutes. Run a small knife around the side of the pan and invert cakes onto the baking rack, removing parchment paper, and let cool completely, about 45 minutes.
Vanilla Bean Cream Cheese Frosting
1/4 cup (half a stick) softened butter
2 8 oz packages of softened cream cheese,
3 cups powered sugar sifted
1 vanilla bean scraped
1/2 teaspoon vanilla extract
In the bowl of a mixer cream together the butter and cream cheese. Split your vanilla bean down the center and using the tip of your knife scrap out all the beans (this will look more like a paste, Mix together the vanilla beans and vanilla extract, cream cheese. Now begin adding your powder sugar, one cup at a time, mixing well in between . Scrap down the sides of your bowl as needed. The best way to ensure you don’t get any lumps in your frosting is to sift the powder sugar….Enjoy
After a slight hiccup with the frosting, I made what I am dubbing molten hot chocolate cake. Essentially it is an egg & butter free chocolate chocolate-chip cup cake and bitter sweet chocolate butter cream frosting. Its very light & moist!
Image by liseanne27