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Make a Halloween Pumpkin Cake

  • April 22, 2010 4:21 am
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Ingredients

2 Cans Prepared White Frosting

Food Coloring (red, yellow, and green)

1 Hostess Ho-Ho or similar cake-roll snack item (optional)

Method:

Fill one of the cupcake wells 2/3 full with cake batter. Pour the rest of the cake batter into the bundt pan.

Bake the bundt cake according to package directions. Keep an eye on the cupcake as it will cook and be done before the cake. Make the second bundt cake (or use 2 bundt pans and bake together to save time). Let the finished cakes cool completely.

Reserve 1/2 cup of the white frosting and color the rest orange. This is done by slowly adding drops of yellow and red food coloring until you have just the right shade of orange. Adding more yellow will lighten the color, while adding red will deepen it.

Place one cake upside down on a platter and frost the top with the orange frosting. Now place the second cake on top of the first, flat side down. Frost both cakes together, using up and down motion to simulate the lines in a pumpkin.

Insert the cupcake upside-down into the hole in the top of the bundt cakes to make the pumpkin’s stem. Color the reserved frosting green and frost the cupcake stem.

If desired, make a face on the pumpkin using gumdrops or jelly beans for eyes and nose, black licorice whips for the mouth, candy corn for teeth, etc.

Variation:

Make a Halloween Pumpkin Cake

Chocolate Cupcake Recipe

  • March 24, 2010 5:21 pm

This is a chocolate cupcake recipe I’ve got from my grandmother. she used to bake great cakes when we were kids. she always said appetizers and desserts are the most important moments of a meal. if appetizers aren’t good, guests would lose interest in the following courses. if dessert is lousy, guests would forget how wonderful the previous courses were, because they’d feel sick. Yes, grandma was a smart woman. This is how she made chocolate cupcakes:

Ingredients for one dozen cupcakes:

  • 1 1/2 cups cake flour (whole grain flour is also good)
  • 1 cup sugar (it can be brown sugar if you’re too health-conscious to eat refined sugar)
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla (liquid)
  • 1 teaspoon apple vinegar
  • 3 tablespoons cocoa
  • 5 tablespoons melted butter
  • 1/2 teaspoon salt
  • 1 cup water

Method:

Put all solid ingredients in a bowl, make three holes in the mixture and pour in them the vanilla, the vinegar and the melted butter (drop each ingredient into a hole). Add a cup of water on top, then mix everything very well.

Pour the chocolate cake batter into a lined cupcake pan, put it in the pre-heated oven and bake it for 20 minutes at 350 F. you can try the cupcakes with a toothpick after 15 minutes, to see if they are done. Stick one of the cupcakes in the middle. if the toothpick comes out clean, you’re ready. if not, let them bake five minutes more. take the pan out of the oven and let the cupcakes chill before frosting them.

Depending on the occasion, you can use this chocolate cupcake recipe to bake birthday cupcakes, Easter cupcakes, Thanksgiving or Halloween cupcakes. Just buy the appropriate decorations and let your imagination run.

Chocolate Cupcake Recipe