frosting | Kitchenbelle

Mini Chocolate Cupcakes with Silver Peanut Butter Frosting

Posted on November 1, 2009 by kitchenbelle

October

The recipe in the previous post makes enough batter for three round cake pans yet I only have two. Rather than wash, cool, and reuse one of the cake pans to make a sky high cake, I decided to use the remaining batter to make mini cupcakes! (Luckily, I also had quite a bit of leftover peanut butter frosting.)

What’s funny is my intention was to make the frosting purple. Into the frosting I whipped several drops of Wilton red and blue gel coloring. However, because the frosting was taupe to start (the color of the peanut butter) rather than achieve the royal purple I had intended I ended up with this silvery gray color–and I love it! I topped each cupcake with silver sprinkles and it totally works on this aluminum serving piece. There is both eeriness and elegance to them. If you want to make these cupcakes follow the recipe for the cake and frosting here.

October

Filed under: chocolate, cream cheese, cupcakes, Dessert, frosting, icing, Peanut Butter | 10 Comments »

Chocolate Peanut Butter Cake

Posted on October 31, 2009 by kitchenbelle

HAPPY HALLOWEEN!!!!!!!!!!

Halloween is truly one of my favorite holidays. I have so many great childhood memories associated with Halloween. Every year my grandmother, who was the type of woman who always looked for a reason for a celebration, would have an over-the-top Halloween party in her basement. I remember going to her house days prior to decorate and prepare. We would tie strings from the ceiling pipes in preparation of the doughnut eating contest. We’d tape black cat and witch cardboard cutout decorations to the walls and the mirror behind the bar. We’d fill a bucket of water so that we could bob for apples. (Those were the days when bobbing for apples was fun and not fearful–no one seemed to worry about transmitting viruses like they would today!) We’d even create a haunted house in the unfinished portion of the cellar! After my grandmother died my mom continued the tradition by having Halloween parties and always keeping the holiday fun and festive. What’s funny is we don’t really have any traditional family foods or recipes associated with Halloween. It’s more about using it as a good reason to have some fun.

I always look for a reason to bake sweet treats and there is certainly not a shortage of Halloween-centric desserts! From the moment I saw this cake on Smitten Kitchen I couldn’t let it go. The chocolate ganache seemed like the perfect canvas for a spider web and the chocolate peanut butter combo speaks for itself. I would say this is the perfect dinner party dessert. It has that wow factor and the richness means a small slice goes a long way. You will not be sorry you made this cake!

Notes:

I only have two round cake pans so I made a double rather than a triple layer. (I used the leftover batter and frosting for cupcakes!)
Deb stresses the fact that these cakes are really soft and somewhat difficult to work with. I highly suggest you follow her advice and wrap the cakes in plastic wrap and freeze prior to frosting with a crumb coat. Return the assembled and crumb-coated cake to the refrigerator for at least 30 minutes before frosting with your final layer of frosting. Refrigerate again before topping with the warm ganache.

Chocolate Peanut Butter Cake:

2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
1 cup vegetable oil
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs

Preheat the oven to 350 F. Grease and flour the bottoms and sides of three 8-inch round cake pans.

Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.

Bake for 30-35 minutes, or until a toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely.

To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting.

To decorate with the Chocolate–Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving.

Peanut Butter Frosting
Makes about 5 cups

10 ounces cream cheese, at room temperature
1 stick unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
2/3 cup smooth peanut butter

In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.

Add the peanut butter and beat until thoroughly blended.

Chocolate-Peanut Butter Glaze
Makes about 1 1/2 cups

8 ounces seimsweet chocolate, coarsely chopped (I used the Scharffen Berger Chocolate I received in the swag bag from BlogHer Food)
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup half-and-half

In the top of d double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.

Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.

Adapted from Deb at Smitten Kitchen.

Filed under: cake, chocolate, cream cheese, Dessert, Fall, frosting, icing, Peanut Butter | 4 Comments »

Mini Pumpkin Cupcakes

Posted on October 26, 2009 by kitchenbelle

My friend hosted a costume Halloween Party and I couldn’t have been more excited! I love getting dressed up and it is so much fun to see how creative others can be with their costumes. I wanted to bring a little treat so I made Mini Pumpkin Cupcakes. Each one was like a bite of perfectly moist pumpkin bread! (Don’t forget to keep an eye on mini cupcakes while they are in the oven–even just one little minute too long and they can end up dry. They bake much faster than full-sized cupcakes.)

I decide to top them with chocolate frosting, but I think that many types of frosting would pair well:

My friend went above and beyond and served the cutest most creative cupcakes at her party. I just have to share photos with you:

: How cute are they?! You can tell she is an artist!

Mini Pumpkin Cupcakes:

1 stick unsalted butter, at room temperature
1 cup dark brown sugar
1/3 cup granulated sugar
2 large eggs, at room temperature
2 cups flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon cloves
1/2 teaspoon salt
1/2 cup milk
1 1/4 cups pumpkin puree
1 teaspoon vanilla

Preheat the oven to 350 F.

Use a mixer to cream together butter and sugars in a large bowl until fluffy, about 5 minutes. Add the eggs one at a time, beating well after adding each.

In another bowl combine flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Use a wooden spoon to combine.

Add the dry ingredients to the butter mixture alternating with the milk. Mix until combined. Stir in the pumpkin and vanilla and beat until smooth.

Line cupcake tin with papers and fill three quarters of the way to the top with batter. Bake 10-14 minutes. Cool in pan for 5 minutes then finish cooling on rack. When cupcakes are completely cool, top with your frosting of choice.

Adapted from Crazy About Cupcakes by Krystina Castella.

Filed under: cupcakes, Dessert, Fall, frosting, pumpkin | 11 Comments »

Oatmeal Birthday Cake

Posted on September 16, 2009 by kitchenbelle

When I made this oatmeal cake for my father-in-law’s birthday back in April, I knew it was well-received but I had no idea that it would become the most requested birthday cake! MONTHS ago, my brother-in-law requested this cake for his 30th birthday dinner held this weekend. While we were eating it every single person was ooo-ing and ahhh-ing about how much they loved it. More than one person claimed they could drink the frosting—and I had to agree! If you haven’t made this cake yet–I suggest you give it a try!

Oatmeal Cake with Cream Cheese Frosting:

1 tablespoon all-purpose flour
1 1/3 cups boiling water
1 cup quick-cooking oats
3/4 cup granulated sugar
3/4 cup packed dark brown sugar
1/3 cup vegetable shortening
2 teaspoons vanilla extract
3 large eggs
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 cup buttermilk
Cream Cheese Frosting
pecans for garnish (optional)

Preheat oven to 350 F.

Coat bottoms and sides of 2 (9-inch) round cake pans with shortening and dust well with flour.

Combine boiling water and oats in a medium bowl; let stand 20 minutes. Beat granulated sugar, brown sugar, shortening, and vanilla at medium speed of a mixer for 5 minutes. Add eggs, one at a time, beating well after each addition. Add oatmeal, beating until blended.

Combine 1 1/2 cups flour, baking soda, cinnamon, salt, and nutmeg, stirring well with a whisk. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture.

Pour batter into prepared pans. Sharply tap pans once on counter to remove air bubbles. Bake at 350 F for 30-35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack.

Place one cake layer on a plate. Pipe one thick circle of frosting around perimeter of cake. Fill with a layer with frosting (recipe below), and top with the remaining layer. Spread the remaining frosting over the top and sides of cake.

Cream Cheese Frosting:

Two 8-ounce package of cream cheese, at room temperature
12 tablespoons unsalted butter, at room temperature
3 cups confectioners’ sugar
1 teaspoon vanilla extract

In a medium bowl, cream together the cream cheese and butter using an electric mixer, until smooth. Slowly sift the confectioners’ sugar into the butter/cream cheese, about one cup at a time. Continue to beat until all lumps are gone. Add the vanilla and mix until fully combined.

Oatmeal Cake recipe adapted from Cooking Light. Frosting recipe adapted from Crazy About Cupcakes by Krystina Castella.

Filed under: cake, cream cheese, Dessert, frosting, oatmeal | 9 Comments »

Chocolate Sugar Cookies with Pink Frosting and Sprinkles (over Times Square!)

Posted on August 24, 2009 by kitchenbelle

For my friend’s NYC bachelorette party I made some festive cookie favors! I was running late for the bus so I didn’t realize until we arrived and checked into the hotel that I hadn’t snagged any photos yet. As I was positioning the cookies near the window in order to capture some natural light I noticed a cool view of Times Square below. How fun!

The cookies were light and cakey, not chewy, and the frosting paired perfectly! Something to note: I chose to roll the cookie dough into little balls rather then roll it flat with a rolling pin and use cookie cutters. They hardly spread at all so they ended up much smaller than I anticipated. They were dainty little two-bite cookies–very light and delicious, I must say. The ladies seemed to really enjoy them!

Chocolate Sugar Cookies with Pink Frosting and Sprinkles:

Cookies

1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 egg
1 teaspoon vanilla extract
2 cups flour
1/2 cup cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking soda

Preheat oven to 375 F.

Blend butter and sugar on medium speed with an electric hand mixer or with the paddle in a standing mixer. Add egg and vanilla and blend. Mix dry ingredients and gradually mix in. Wrap dough tightly in plastic wrap and chill for at least one hour. Remove from refrigerator and either roll out on a floured surface and use cookie cutters to cut shapes OR pinch about one tablespoon of dough, roll into a ball and bake on a parchment paper-lined baking tray in a preheated 375 degree oven for 12 to 14 minutes.

Pink Frosting

4 tablespoons meringue powder
1/2 cup water
6-7 cups confectioners’ sugar
1 tsp vanilla extract
1/4 cup Crisco
a few drops of gel food coloring (I used the smallest drops of Wilton Creamy Peach)

Whip the meringue powder and water on high speed for several minutes until it’s fluffy and peaks form. Gradually add the remaining ingredients until desired consistency is reached. Add more water if frosting is too thick and more confectioners’ sugar if frosting is too thin. Add food coloring and continue to beat until color is evenly distributed.

Assemble

When cookies are completely cool, use a small offset spatula to spread a thin layer of frosting on top if each cookie. Frosting side down, dip cookie into a bowl of sprinkles. (Or “jimmies” as we like to call them in Boston!) Allow frosting to set before packaging.