Super Moist Banana Cupcakes with Chocolate Frosting

This month the Cake Slice Bakers baked up a Banana Cake with Chocolate frosting. I was really excited to try this out with all the raves reviews everyone was giving them. I decided I would make mine into cupcakes instead of a 9 inch layer cake. I brought them to work today to share and everyone loved them! I had one with and without frosting and they are actually really good both ways. So even if you don't love frosting, these are amazing! The cake is super moist and delicious with a great banana flavor.

Banana Cupcakes with Chocolate Frosting from Southern Cakes by Nancie McDermott

2 cups all purpose flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

3/4 cup (1 1/2 sticks) butter, softened

1 1/2 cups sugar

3 eggs, beaten slightly

1 tsp vanilla

1/2 cup buttermilk

1 1/2 cups mashed ripe banana (about 3 bananas)

Chocolate Frosting:

1/2 cups butter

1/3 cup cocoa powder

1/3 cup evaporated milk or half and half

4 cups sifted confectioners sugar

1 tsp vanilla

To make the cake, heat the oven to 350F. Grease your 9 inch cake pans or line the cupcake pans with liners. Combine the flour, baking soda, baking powder and salt in a medium bowl and stir with a fork to combine well.

In a large bowl, combine the butter and sugar and beat well, about 2 minutes. Add the eggs, one at a time and then the vanilla. Beat well for 2 or 3 minutes, scraping down the bowl occasionally until you have smooth batter.

Using a large spoon, stir in half the flour just until it disappears into the batter. Stir in the buttermilk and then the remaining flour the same way. Quickly and gently fold in the mashed banana and then divide the batter evenly into cupcake liners.

Bake at 350 for 18-20 minutes until the cakes are golden brown, spring back when touched lightly in the center.

Allow to cool in pan for a few minutes and then transfer to a cooling rack.

To make the frosting, combine butter, cocoa and evaporated milk (or half and half) in a medium sauce pan. Place over medium heat and bring to a gentle boil. Cook, stirring often for about 5 minutes, until the cocoa dissolves into a dark buttery mixture. Remove from heat and stir in the sifted confectioners' sugar and vanilla. Beat with a mixer at low speed until you have a thick smooth frosting.

Frost cupcakes as desired and Enjoy!

For a printable version of this recipe go here.

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Chocolate Tres Leches Cake

For Easter this year, my step dad requested a very moist chocolate cake. His appetite hasn't been all that great recently so I was excited he was actually requesting something. His favorite cake is Tres Leches so I decided I would try making a chocolate tres leches cake for him. After browsing the Internet I couldn't really decide which recipe I wanted to go with. So I took elements from several and made my own. I was a little pressed for time, so I used a chocolate cake mix for the base of the cake and went from there.





This cake actually turned out amazing! It got rave reviews from everyone and I would definitely make this one again. Using the cake mix or with a homemade chocolate cake.

Chocolate Tres Leches Cake Inspired by Hershey's

Cake:

1- 13 x 9 inch cake (use anything from a box mix to homemade)

Bake the cake according to the directions. Allow to cool for at least 1 one. Place the cake on a rimmed cake platter.

Once the cake has cooled, using a fork, pierce the entire top of the cake. Be sure to pierce the cake all the way to the edges so the milk mixture can be absorbed evenly.

Tres Leches Mixture:

2 14 oz cans of sweetened condensed milk

1 12 oz can evaporated milk

1 cup heavy cream

1 cup chocolate syrup

Pour all the ingredients into a large bowl and combine.

Begin to pour the milk mixture slowly over the top of the pierced cake. Try to make sure to get the edges as well. It's OK if the mixture starts to puddle around the bottom of the platter, this will get absorbed too. You probably will not need all of the mixture. You can either toss what you don't use or save about a 1/2 cup to decorate the plates when serving. Leave the cake alone for at least 30 minutes to absorb all the milk. When you return it should all be gone and your are now ready to apply the whipped topping.

Whipped Topping:

2 cups heavy cream

1 cup sugar

1/4 cup cocoa powder

1 teaspoon

Combine all ingredients into a large mixer bowl, begin to beat on medium and gradually increase to medium-high speed until stiff. Spread the topping evenly on cake!

Decorate as desired. I sprinkled some cocoa powder over the top and added a few strawberries for added color. Cover the cake and refrigerate until serving.

If you like tres leches cake you will defintely like this one. It was moist and delicious and stayed fresh in the fridge for just under a week.

For a printable version of the recipe, please go here.

Enjoy :)

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MIA Lately but... I have cute ladybug cupcakes to make up for it!

So I know I have been MIA lately and haven't visited anyone's blogs. Life lately has been a little crazy. From packing up the apartment and now unpacking in the new house while we are also trying to remodel some...it's been a little hectic. Hopefully after a girl trip this weekend to Vegas my life will slow down a little.

A friend of mine from work, Shelley, had a birthday party for her little girl's 1st birthday. Once she decided on a ladybug themed I started to brainstorm possible ideas.


We decided on ladybug cakeballs and used those to top the cupcakes. For centerpieces I put a few of the ladybugs on sticks and had them in ladybug pots (see picture below).

In order to make it look more like a plant, I crushed up Oreos and sprinkled them in the pot to resemble dirt. However, I can't take credit for these cute planters, Shelley found them at Hobby Lobby. I used a round Styrofoam ball and cut it in half to hold the pops in place.



I tested out a few way to make the lady bug pops but in the end used 2 size cake balls for the head and body and use candy melts to attach them. Below is a picture of the antennas. Which were also attached with candy melts to the head after the body and head were attached.

Below is a picture of the ladybugs drying before I added the eyes. Looking back I probably could have added a red smile line or something and made it even more lifelike.

I used buttercream as the frosting and tinted it Kelly Green to get the grass effect before adding the ladybug toppers.

A few I just used white frosting and added red sprinkles for a little contrast!

Here is a picture of her dessert table, if you look in the back you can see one the centerpieces with the ladybug pops! Sorry I must have spaced out and not taken any :) Off to the sides is Avery's special cake :)

A close up...










How cute is the birthday girl and mom too!!

For Avery's cake, I made hers a little bigger than a cupcake. It's a 2 x 2 inch cake with 2 layers with a ladybug on top of course!

These cupcakes were so much fun to make! If you look closely you can see the birthday girl liked the green icing as well! I promise I will be back to visiting your blogs and baking soon! Enjoy :) Print This

Pineapple Upside Down Cake

This month the Cake Slice Bakers baked up a Pineapple Upside Down Cake. While I heard mixes reviews about this cake before I made it, I was really excited cause I have never made a Pineapple Upside Down Cake. The buttery crust along with caramelized fruit on top of this cake looked heavenly. However when I sliced in the cake the middle still appeared doughy and gummy. It baked for the entire 40 minutes and appeared to be done but I guess mine needed some extra time. The outer edges of this cake does taste really good I just wish it would have been more cooked throughout. I may have to try this one again! I feel there was something just a little off with this cake so I may have to experiment with it a little bit. Hope the others had a better success!

Pineapple Upside Down Cake Recipe from Southern Cakes by Nancie McDermott

Pineapple Topping:

1 20 oz. can pineapple rings, with their syrup or juice

4 tbsp cold butter

2/3 cup firmly packed brown sugar

10 maraschino cherries

Cake:

1 1/2 cups all purpose flour

3/4 cup sugar

1 1/2 tsp baking powder

1/2 salt

1/2 cup milk

4 tbsp butter, softened

1 egg

1 tsp vanilla extract

Heat oven to 350 degrees.

To make the topping: Drain the pineapple well, reserving 2 tablespoons of the juice of syrup for the cake batter. Melt the cold butter in a 10 inch cast iron skillet over medium heat. Or put the butter in a 9 inch round cake pan and put it in the oven for a few minutes as the heats melts the butter.

Remove the pan from the oven or stove and sprinkle the brown sugar over the buttery surface. Place the pineapple rings carefully on top of the scattered brown sugar and melted butter, arranging then so they fit in 1 layer. (There may be a few leftover) Place a cherry in the center of each ring and set the pan aside.

To make the cake: In a large mixing bowl, combine the flour, sugar, baking powder and salt. Use a fork to mix them together well. Add the milk and butter and beat well with a mixer, scraping down the bowl once or twice until you have a thick, fairly smooth batter, about 1 to 2 minutes.

Add the egg, reserved pineapple juice or syrup and the vanilla. Beat for 2 minutes more, stopping to scrape down the sides.

Carefully pour the batter over the pineapple arranged in the skillet or cake pan and use a spoon to spread it evenly to the edges of the pan. Bake for 35 to 40 minutes until the cake is golden brown and springs back when touched lightly in the center. Cool in the skillet or pan for 5 minutes on a wire rack.

Carefully turn out the warm cake onto a serving plate by placing the plate upside down over the cake in the pan and then flipping them over together to release the cake onto the plate. Serve warm or at room temperature.

For a printable version click here.

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Wedding Cupcakes

My mom got married a few weeks back and although it was just a quick ceremony without a reception I couldn't resist making a dessert for the occasion. You see...my mom and John have been together since I was 16, they have dated for almost 12 years now and they just got married! They got engaged last summer and right as they started to plan things he was diagnosed with lung cancer. They put things on hold for a while so he could concentrate on his treatment. A few weeks ago they finally did it, and although they are holding off on a reception until there is "more to celebrate" I felt everyone needs a little cake on their wedding day.

I knew there wasn't going to be a place to cut the cake so I decided on cupcakes. I picked just a basic vanilla cupcake with vanilla buttercream but decorated with these beautiful "B's" on top.

I melted white candy melts and piped the B's on wax paper. Once they dried I stood them up in the buttercream.

I found the thinner I made the letters the more fragile they were. I made several sheets like the one below and still had to make more cause many broke as I was sticking in the frosting.

The B's by the way stand for Burger which is my moms new last name!

Hopefully soon there will be some good news to report and we can actually plan a real reception for them!

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An Award & Cake Ball Pops Recently

Last week I received a fun award from Michelle of One Ordinary Day. Thanks Michelle! Not only is this my first blogger award but this one has a fun twist with it!

Soo...here is what you do.

1. Thank the person you gave you the award. (Thanks again Michelle!)
2. Copy the logo and paste it on your blog.
3. Link to the person who nominated you.
4. Tell us up to six outrageous lies about yourself and at least one outrageous truth.
5. Allow your readers to guess which one or more is true.
6. Nominate seven "Creative Writers" who might have fun coming up with outrageous lies.
7. Post links to the seven blogs you have nomiated.
8. Leave a comment on each of the blogs letting them know you nominated them!

And now for the creative part....UPDATE actually two of the below are true!

1. I secretly love watching CSI Miami.

2. Carrot cake is my favorite cake of all time.

3. I auditioned to be on Real World while in college.

4. I hate watching TV.

5. I was a superstar athlete as a kid.

6. As much as I love desserts, I love working out more!

7. I had a custom pink bowling bowl with my name on it as a kid.

Now can you guess which one is true?

Other Creative Writer Bloggers: I choose these 7 because I love reading their blogs and thought they might have some fun with this award!

1. Bake*tastic

2. Ice Cream Before Dinner

3. Me & My Pink Mixer

4. Sara's Sweets

5. What's for Dinner

6. Diana's Cocina

7. Symphonious Sweet


Now...on to the cake ball pops!

My boyfriend is in the process of buying a house and a few weeks ago we showed our realtors my blog. She asked if i could make her something for an open house that was coming up. After discussing we decided on cake ball pops since they are easy to display and have very little mess and clean up.

The pops before I packaged them.

All packaged up and tied with a pink ribbon.

I filled the glass vases with M&M's and mini M&Ms. We did one vase of red velvet pops and one with vanilla pops!

I heard they were a huge hit and I think I might have gotten another customer out of it! So thanks again Sharon & Buck I really appreciate it!!

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Mississippi Mud Cake

This month the Cake Slice Bakers baked up a Mississippi Mud Cake. I had to sit out on the last couple of months cause I have been so busy, but I am glad I am back. I have heard mixed review from other bloggers on this cake, some really loved it and some thought the cake was more brownie-ish and the icing way too sweet! I actually probably wont be trying this cake as we have way too many sweets around here. Also I am not a huge fan on any type of nuts in my desserts so I actually only put the chopped pecans on half the cake. I am taking this cake to my family tomorrow to let them enjoy it. I will have to let you know the reviews later on. I think it smelled amazing while cooking though.

Mississippi Mud Cake from Southern Cakes by Nancie McDermott

Makes one 13 x 9 inch sheet cake

February’s Cake: Mississi

ppi Mud Cake

(Recipe from Southern Cakes by Nancie McDermott)

For the Cake

1 cup (2sticks) butter, cut into biug chunks

½ cup cocoa powder

4 eggs, beaten well

1 tsp vanilla extract

2 cups sugar

1½ cups all purpose flour

¼ tsp salt

1 cup chopped pecans or walnuts

For the Mississippi Mud Frosting

One 16 ounce box (3¼ cups) confectioners sugar

½ cup cocoa powder

½ cup (1 stick) butter, melted

½ cup milk or evaporated milk

1 tsp vanilla extract

4 cups mini marshmallows or 3 cups large marshmallows quartered

Method – Cake

Heat the oven to 350F. Grease and flour a 13x9 inch pan. In a medium saucepan combine the butter and cocoa powder and cook over medium heat, stirring now and then, until the butter is melted and the mixture is well blended, about 3 – 4 minutes. I did this in the microwave in 1 minutes intervals until the butter was melted about 3 mins. Stir in the beaten eggs, vanilla, sugar, flour, salt and pecans and beat until the batter is well combined and the flour has disappeared.

I also choose not to add the pecans to the batter until I poured into the pan that way some of the cake

didn't have the pecans in it.

Quickly pour the batter into the prepared pan and bake for 20 to 25 minutes until the cake springs back when touched gently in the centre and is beginning to pull away from the sides of the pan. Mine took about 20 minutes.

While the cake bakes, prepare the frosting so it is ready to pour over the hot cake.

Method – Mud Frosting

In a medium bowl combine the confectioners sugar and the cocoa powder and stir to mix well. Add the melted butter, milk and vanilla and beat everything together well. Set aside until the cake is done.

To Serve

Remove the cake from the oven, scatter the marshmallows over the top and then ret

urn the cake to the hot oven for about 3 minutes to soften the marshmallows.

Place the cake, still in the pan, on a wire rack. Pour the frosting all over the marshmallow dotted cake and eat straight away or allow to cool to room temperature. Cut the cake into squares and serve.

If you like melted chocolately goodness this cake is probably just for you! Enjoy!

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