• Brittini loves Baking •

Defining Deliciousness

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White Almond Cake with Coconut Buttercream Frosting (my son’s 3rd birthday cake)

CAKE INGREDIENTS

• White cake mix (Betty Crocker)

• 1 cup all purpose flour

• 1 cup white sugar

• 3/4 teaspoon salt

• 1 cup 2tbsp water

• 1 cup (8oz) sour cream

• 2 tablespoons vegetable oil

• 1 teaspoon almond extract

• 1 teaspoon vanilla extract

• 4 egg whites

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DIRECTIONS

• Preheat oven 325°F. Grease 6” round pan with coconut oil and all purpose flour.

• Stir together the white cake mix, flour, sugar, and salt in a large bowl until well mixed. Pour in the water, sour cream, vegetable oil, almond and vanilla extracts, and egg whites, and beat with an electric mix on low until all the ingredients are mixed and moistened but some lumps still remain, 4 minutes.

• Cut washcloth into strip same size as baking pan. Wet cloth with cold water and wrap around pan sides, use safety pin to hold together. (This keeps the cake baking even with a flat top instead of forming a dome which makes it easier for decorating.)

• Measure 2 cups of batter and pour into the cake pan. This recipe makes all 3 layers of cake. You’ll end up with an even amount of 2 cups of batter per layer for the 6” round pan.

• Bake in the preheated oven until the top is a light golden brown and a toothpick inserted into the center of the cake comes out clean, about 45mins.

• Let cake cool about 10-15mins.

• Flip over confidently onto a cooling rack.

• Let cool until it’s barely warm to the touch.

• Wrap cake in plastic wrap twice then in aluminum foil and place in ziplock bag then put in freezer until ready to thaw and decorate.

(Note: 9in round: 2.5cups batter, 325°, 35mins)

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COCONUT BUTTERCREAM FROSTING

INGREDIENTS

• 1 cup unsalted butter (2 sticks or ½ pound), softened (but not melted!) Ideal texture should be like soft serve ice cream.

• 3-4 cups confectioners (powdered) sugar, SIFTED

• ¼ teaspoon table salt

• 1 tablespoon vanilla extract

• 1 tablespoon coconut extract

• Up to 4 tablespoons heavy cream, half and half, or milk **heavy cream is best

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DIRECTIONS

• Beat the softened butter for a minutes with a mixer using the paddle attachment on medium speed.

• Turn off the mixer and add the 3 cups of sifted powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter. The mixture will look clumpy – don’t worry, it’s suppose to!

• Increase mixer speed to medium and add the vanilla extract, salt, and 2 tablespoons of cream and beat for 2-3 minutes until it is whipped, fluffy, and creamy in appearance.

• If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining cream 1 tablespoons at a time.

[brittinilovesbaking]

Chocolate Espresso Cupcakes with Espresso Buttercream Icing

Makes: 15 cupcakes

Source: Homemade Food Junkie

•••••••••••••••••••••••••

Cupcake Batter

1 1/4 cups flour

1 tsp baking soda

1/4 tsp baking powder

1/4 tsp salt

1/4 tsp espresso powder, adjust to taste

1/2 cup cocoa powder, unsweetened

1 cup hot coffee

1/2 cup butter (softened) , unsalted

1 1/4 cup sugar

2 large eggs, room temperature

1/4 cup sour cream, room temperature

2 Tbsp milk

1 tsp vanilla extract

Frosting

1 1/2 cups unsalted butter, softened

4 cups powdered sugar

2 tsp vanilla extract

2 1/2 tsp espresso powder , adjust to taste

1 Tbsp Torini Caramel sauce/cupcake, or make our homemade caramel sauce

•••••••••••••••••••••••••••

Instructions

Preheat oven to 350 Farenheit. And make a pot of coffee.

Cupcake Batter

Whisk together cocoa powder and hot coffee, set the bowl aside.

Sift together dry ingredients in a medium bowl and set aside

In a stand mixer fitted with a paddle attachment, cream together butter and sugar.

Add in room temperature eggs one at a time, being careful to not over-mix them.

Alternate mixing the dry ingredients with the coffee and cocoa mixture until both are mixed in.

Finally, add in the vanilla, milk, and sour cream. Mix until just combined.

Fill the cupcake liners around 2/3 full. Do NOT fill them to the top.

Bake 17-18 minutes or until a toothpick inserted comes out cleanly.

Set out on cooling racks to cool completely before frosting.

Frosting

In a stand mixer fitted with the whisk attachment, whisk butter cream until it is pale and smooth (around 5 minutes)

Slowly add in the powdered sugar in additions until it is completely mixed in

Add the vanilla and the espresso powder and mix until incorporated.

Brittini Loves Baking

Brittini Loves Baking, Dallas, Texas. 19 likes · 3 talking about this. • Defining Deliciousness • Baking cakes, cupcakes, and cookies! Cak

[brittinilovesbaking]

Regular:

• Chocolate Chip

• Sugar

• Peanut Butter

Premium:

• Texas-shaped Sugar

• Raspberry chocolate chip

• Butterscotch toffee

Holiday:

• Valentine :

• Halloween :

• Thanksgiving :

• Christmas : Peppermint Sugar

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[brittinilovesbaking]

Regular:

(cupcake / icing)

• Chocolate / Chocolate

• Vanilla / Vanilla

• Chocolate / Vanilla

• Vanilla / Chocolate

• Chocolate / Coconut

• Vanilla / Coconut

Premium:

• Lavender with honey cinnamon frosting (link)

• S’mores

• Dr Pepper with cherry frosting

• Chocolate with raspberry frosting & chocolate heart topper

• French Toast with maple buttercream frosting

Kids Only:

• Pinkalicious

• Cookie Monster

Adults Only:

• Shirley Temple (link)

• Chocolate espresso with espresso buttercream frosting drizzled with caramel sauce, topped with a chocolate espresso bean and hazelnut cream wafer (link)

Holiday:

Valentines :

Halloween :

Christmas : Chocolate with candy cane icing

Pricing:

• **Regular Singles : $2ea

• **Premium Singles : $4ea

• 12 Regular : $20

• 12 Premium : $35

• 24 Standard : $35

• 24 Premium : $50

**Singles available on Saturday’s only

***Kids & Adults themed priced same as premium prices

**** Adults only contains grown up ingredients

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Cake Flavors:

Almond

White

Vanilla

Chocolate

Red velvet

Icing:

Coconut

Chocolate

Vanilla

Premium Cakes:

• Cookie Monster

• Cherry Dr Pepper

• Blackberry Lavender with almond buttercream icing

Sizes:

6” round, 3 layer : Serves 6-8 : $25

8” round : Serves 10-12 : $33

10” round : Serves 21 : $45

12” round : Serves 40 : $70

**Premium, add $15 more to base price

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[brittinilovesbaking]

I made a logo for future use if I ever get the chance to bake and sell baked goods, like I’d really love to do!

[brittinilovesbaking]

• Cake Tips •

I’ve done some research and these are some tips I’ve come across that have been useful.

* Let coconut milk in can rest for 24hrs then refrigerate can for 1-3 days

* Use wet towel strips around pan to make cake bake evenly

* Rub coconut oil along inside of pan

* Line pan w parchment paper for easy cake removal

* Let cake cool 10 mins before removing from pan

* Refrigerate cake w plastic wrap & aluminum foil inside of baggy 3-4hrs before any frosting OR freezer for 30mins (cake is good up to a week in plastic wrap in fridge)

* Use cake lever to cut layers & remove top to make cake level - brush off crumbs

* Use non slip mat then cake cardboard round then add icing to round and then put the first layer of cake on the icing

* Bottom of cake up

* Use peach slices in light syrup and brush syrup on cake before frosting

* Apply more frosting than think is needed

* Place bench scraper bottom on turntable to scrape icing off

Brittini Loves Baking

Brittini Loves Baking, Dallas, Texas. 1 like · 2 talking about this. Baking cakes, cupcakes, and cookies! Cakes: no fondant

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Semi-Naked White Almond Cake with Whipped Coconut Frosting

3 layer 6” round

Yields about 6 people

Cake Ingredients:

White cake mix (Betty Crocker)

1 cup all purpose flour

1 cup white sugar

3/4 teaspoon salt

1 cup 2tbsp water

1 cup (8oz) sour cream

2 tablespoons vegetable oil

1 teaspoon almond extract

1 teaspoon vanilla extract

4 egg whites

Directions:

Preheat oven 325°F. Grease 6” round pan with coconut oil and all purpose flour.

Stir together the white cake mix, flour, sugar, and salt in a large bowl until well mixed. Pour in the water, sour cream, vegetable oil, almond and vanilla extracts, and egg whites, and beat with an electric mix on low until all the ingredients are mixed and moistened but some lumps still remain, 4 minutes.

Cut washcloth into strip same size as baking pan. Wet cloth with cold water and wrap around pan sides, use safety pin to hold together. (This keeps the cake baking even with a flat top instead of forming a dome which makes it easier for decorating.)

Measure 2 cups of batter and pour into the cake pan. This recipe makes all 3 layers of cake. You’ll end up with an even amount of 2 cups of batter per layer for the 6” round pan.

Bake in the preheated oven until the top is a light golden brown and a toothpick inserted into the center of the cake comes out clean, about 45mins.

Let cake cool about 10-15mins.

Flip over confidently onto a cooling rack.

Let cool until it’s barely warm to the touch.

Wrap cake in plastic wrap twice then in aluminum foil and place in ziplock bag then put in freezer until ready to thaw and decorate.

Icing Ingredients:

Coconut cream 14oz (coconut extract & water as only ingredients, I used Thai Kitchen coconut cream)

Maple syrup (sugar free)

Vanilla extract

Source: LeelaLicious

Directions:

Let coconut cream or milk sit at room temp 24 hours then transfer to refrigerate for 1-3 days. Don’t move them much so the water and cream/milk won’t mix together. It will accumulate at the top and harden.

Before opening the can, chill a bowl and the beaters of your mixers for about 1/2 hour. Open the can and scoop out only the hard coconut cream that should have settled on top.

Using a hand mixer, whip the coconut cream with maple syrup, vanilla extract and other optional flavors until fluffy.

The whipped coconut cream should be stable enough to ice cake or cupcakes with. You can even fill it into a (chilled) pastry bag with piping tip, to frost cupcakes with fancy swirl patterns.

Brittini Loves Baking

Brittini Loves Baking, Dallas, Texas. 1 like · 2 talking about this. Art

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Shirley Temple Cocktail-Inspired Cupcakes

Yield: 15 cupcakes

Prep: 40 minutes, total time about 1 hour 30 minutes

Source: Sprinkle Bakes

This recipe is written assuming that you want to make both Shirley Temple and Shirley Temple Black cupcakes. If you want to make an entire batch of original Shirley Temple cupcakes, just replace the Kahlua with more grenadine, and vice-versa. I like to give my cupcakes a stately crown of frosting but not everybody is into that much on one cupcake. Feel free to half the Grenadine Buttercream recipe.

Cake Ingredients:

1/2 cup/113g butter softened

1 cup/200g granulated sugar

2 eggs

1 3/4 cups/ 223g all-purpose flour

1/2 tsp baking soda

1/4 tsp baking powder

1/4 tsp salt

1/2 cup/122g sour cream

1/2 cup/ 4 oz. Sprite soft drink or ginger-ale

1/4 cup grenadine

1/4 cup Kahlua liqueur

Directions:

Preheat oven to 350 degrees.

Line one cupcake pan with 12 paper liners and another cupcake pan with three liners. I used 8 pink liners for the regular Shirley Temple cupcakes and 7 black liners for the Shirley Temple Black cupcakes. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy. Add eggs one at a time beating well after each addition. Whisk together flour, baking soda, baking powder and salt, set aside. In a medium bowl, whisk together 1/2 cup Sprite soda and 1/2 cup sour cream (mixture will fizz and bubble a little). Add flour and Sprite mixture alternately, beginning and ending with flour.

Fill cupcake papers with 1/4 cup level measures of batter. Bake for 17-22 minutes. Let the cupcakes cool completely. When cupcakes are cool, fill a flavor injecting syringe with roughly 1 teaspoon of grenadine. Place the needle in the center of a cupcake and push the plunger as you gently pull the needle up and out of the cupcake. Repeat with 7 more cupcakes. Wash the syringe and repeat process with Kahlua and remaining cupcakes. Set cupcakes aside while you make the frosting.

Grenadine Buttercream Ingredients:

1 lb/452g of unsalted butter, softened

2 lbs (one 32 oz. bags/ 453g) confectioners’ sugar

3-4 tablespoons grenadine, or more to taste

Milk or heavy cream, if needed

15 maraschino cherries

White nonpareils for sprinkling

Directions:

Mix together the butter and confectioners’ sugar in a stand mixer fitted with the whisk attachment. Begin mixing on low speed until crumbly and then increase to high and beat for 5 minutes. Reduce mixer speed to low and add the grenadine 1 tablespoon at a time; add more grenadine to taste if desired. Beat frosting again for another 5 minutes until light and fluffy. Scrape down the bowl and mix again on the highest setting for 3 minutes. If you find the buttercream is too stiff, you may add milk or heavy cream 1 tablespoon at a time until the mixture is piping consistency. Transfer the frosting to a piping bag fitted with a large closed star tip, such as Ateco #856. Pipe frosting onto each cupcake in two large swirles and top each with a maraschino cherry. Sprinkle over the white nonpareils.

Brittini Loves Baking

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Lavender Cupcakes with Honey Cinnamon Buttercream Icing 🍯

Ingredients:

For the cupcakes:

1/2 cup (1 stick) butter, softened

1 cup sugar

2 eggs

2 teaspoons vanilla extract

About 1/2 teaspoon red and 1/2 teaspoon blue food coloring*

1 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

2 1/2 tablespoons dried lavender buds

2/3 cup cold milk

For the frosting:

1/2 cup (1 stick) unsalted butter, softened

8 ounces cream cheese, softened

4 cups powdered sugar

2 teaspoons vanilla extract

2 tablespoons honey, plus a little extra for drizzle

Directions:

Preheat oven to 350 degrees F. Line muffin tins with cupcake liners.

In the bowl of an electric mixer, cream the softened butter and sugar together. Add the eggs one at a time, beating after each egg. Stir in the vanilla and food coloring.

In a separate bowl, stir together the flour, baking powder, and salt. Chop the dried lavender buds into fine, small pieces. Stir into the flour mixture.

Add the flour mixture to the butter mixture. Stir in the milk.

Scoop batter evenly into lined muffin tins. Bake for 18-24 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let cupcakes cool in the tins for about 5 minutes, then remove to a wire rack to cool completely.

ICING:

Ingredients:

1 1/4 cup confectioners’ sugar

1/2 cup (1 stick) unsalted butter, room temperature

1 tablespoon honey

1/8 teaspoon ground cinnamon

Directions:

In a medium bowl, using an electric mixer, beat confectioners’ sugar, unsalted butter, honey, and ground cinnamon until smooth, 4 to 5 minutes.

Brittini Loves Baking

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[brittinilovesbaking]

Pumpkin Cupcakes With Cinnamon Cream Cheese Frosting 🎃

Yields 24 Cupcakes with Frosting

Ingredients:

Cupcakes:

1/4 Cup Butter, Softened

3/4 Cup Unsweetened Applesauce

1 Cup Granulated Sugar

3/4 Cup Brown Sugar, Packed Firmly

2 Large Eggs

3/4 Cup Fat Free Milk

1 Tablespoon Lemon Juice

1 (15 Ounce) Can Pumpkin Puree

2 1/3 Cups All Purpose Flour

1 Tablespoon Pumpkin Pie Spice

1 Teaspoon Ground Cinnamon

1 Teaspoon Baking Powder

3/4 Teaspoon Salt

1/2 Teaspoon Baking Soda

1/2 Teaspoon Ground Ginger

Frosting:

1 (8 Ounce) Package Reduced Fat Cream Cheese (Not Fat Free!)

1/4 Cup Butter, Softened

4 Cups Confectioners Sugar

1 Teaspoon Vanilla Extract

2 Teaspoon Ground Cinnamon

Directions:

Preheat oven to 350 degrees. In a large mixing bowl, add in butter, applesauce, sugars, and eggs and beat over medium speed until combined. Add in pumpkin and continuing beating until thoroughly incorporated. In a liquid measuring cup, combine milk and lemon juice and set aside. In a medium bowl, combine remaining dry ingredients. Slowly, over medium speed, add the dry ingredients to the pumpkin mixture, alternating with the milk mixture, beating well after each addition. Line cupcakes trays with paper liners and then spray lightly with a non-stick cooking spray. Fill cupcake liners 3/4 of the way full and bake for 22 minutes or until a skewer inserted into the middle comes out clean. Remove from oven and allow to cool.

To make frosting, combine all ingredients in a medium mixing bowl and beat over medium speed until ingredients begin to combine, slowly increase speed and continue beating until a frosting is formed. Once cupcakes cool completely, frost as desired and enjoy!

Brittini Loves Baking

Brittini Loves Baking, Dallas, Texas. 1 like · 2 talking about this. Art