2 1/2 cups flour 1 1/2 cups sugar 3 eggs 3 teaspoons baking powder 1 cup orange juice or 1 cup apricot nectar 1 cup vegetable oil (canola works best) 3 teaspoons lemon extract (I used lemon juice) Preheat oven to 350 degrees F. Generously grease and flour a Bundt pan. In a Mixmaster, mix all the ingredients on low until blended. Then beat for three minutes on medium speed. Pour batter into Bundt pan. Tilt pan and swirl batter around the outside rim about one inch above t...
Cake 2 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking powder 2 teaspoons baking soda 3/4 cup unsweetened cocoa powder 2 cups sugar 1 cup vegetable oil 1 cup hot coffee 1 cup milk 2 large eggs 1 teaspoon vanilla Frosting 1 cup milk 5 tablespoons all-purpose flour 1/2 cup butter, softened 1/2 cup shortening 1 cup sugar 1 teaspoon vanilla Directions: 1. Preheat oven to 325°F2. In a large mixing bowl, sift together dry ...
Eves Family Lemon Curd (make this before you make your cupcakes so it has time to cool) 1 lb sugar (approx 2 cups) 4 eggs, lightly beaten 6 oz (6 tablespoons) unsalted butter 3 lemons 1.Zest & squeeze the lemons and set aside.2.Using a double boiler, melt the butter on medium heat.3.Add the sugar, lemon juice and zest, whisking until smooth.4.Bring to a soft, slow simmer (but NOT a boil) and add eggs and whisk thoroughly. Stir constantly until thickened. Make sure not to boil or ...
Apple Cinnamon CupcakesMakes 12 cupcakes Ingredients: 1/2 cup unsalted butter, room temperature 1/2 cup sugar 1/3 cup packed brown sugar 2 eggs 1 tsp vanilla 1 1/2 cups flour 1 tbsp baking powder 1/2 tsp salt 1/2 tsp cinnamon 1/2 cup milk (you could use apple juice too) 1/2 cup chopped apples Directions: Preheat oven to 350 F degrees. Line your cupcake pan with liners. Cream together the butter and sugars. One at a time, mix in the eggs. Ad...
BOURBON CHOCOLATE CAKE a good friend from NY sent me a scan from a weekly magazine. and this cake is just AMAZINGLY delicious! and it also works out if you prepare it with glutenfree/lactosefree products! here we go: this mousse-like cake really does melt in your mouth. it can be baked up to a day in advance but stays moist and delicious for about 3 days!! 11oz semisweet chocolate, chopped (310 gram) 6oz (12tbs) unsalted butter (170 gram) 6 large eggs, seperated, at room tem...
Dear Sugar Diary, Yes…we CAN! We CAN BAKE it! Cakes….cupcakes….pies….anything! I have often looked at a recipe and instantly categorized it as “too hard” or “too many steps”.....and then file it away for another day….then almost always kick myself for not trying it when I had the time and ingredients. Today I wanted to bake two things….I wanted to try a Blueberry Meringue Roulade … I didn’t have any blueberriesR...
Me…aka..Sugar Shey Dear Sugar Diary, Hi again! I have decided to share my most favorite cupcake ever…..EVER. Also..whenever that picture is at the top..from now on…it will be to let you know a recipe will be shared..ok? Ok. So ..today I am feeling so DRAMATIC…I woke up dramatic and held that emotion through out my day….so what do I do when DRAMA tries to ruin my usually happy disposition? Well I BAKE…and I bake what I want. And then I eat however much...
These were a lot of fun to make! I love girls scout’s cookies, especially caramel delights! So I decided to make some cupcakes that highlight the most important parts of the cookie.For me these cookies are all about the coconut, caramel and crunch. I LOVE chocolate, but it’s not the main thing that I think about when it comes to these cookies. So, while chocolate was a part of these cookies, they weren’t the may part. I have also discovered the Keebler makes an awesome cooki...
This a family recipe from my uncle. I use this for most of my fondant covered cakes because it is a really dense cake that can hold up to the weight. Enjoy! Ingredients1 cup margarine, softened 1/2 cup butter, softened 1 8oz package cream cheese, softened 3 cups sugar 6 eggs 3 cups flour2 tsp vanilla Directions1.Combine first 3 ingredients, creaming well 2.Gradually add sugar 3.Beating until light and fluffy 4.Add eggs, one at a time, beating well after each addition 5.Add flour to crea...
I absolutely love red velvet cake and I use this recipe each time I make it. The end product produces a rich, deep red and moist, light texture. The deep red color is achieved using a combination of cocoa rouge and beet juice – it’s how I get my required daily serving of vegetable. Red Velvet Cake Ingredients1 cup unsalted butter2 tbsp water3/4 cup unsweetened cocoa (I use E. Guittard’s red dutch cocoa powder – Cocoa Rouge)3 eggs1 cup buttermilk1tbsp white vi...
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