Tag Archive: Cream Cheese Frosting


Molly the Baker is home for a visit with equally talented baker Lein!  The girls made some amazing cupcakes for us tonight as we celebrated.

sam_2910

Cupcakes:

1 c. unsalted butter, softened to room temperature

2 c. sugar

4 eggs at room temperature

4 tsp. vanilla extract

3 c. flour

4 tsp. baking powder

1 tsp. salt

1 c. buttermilk

2 lemons for zest and juice

Blueberry Filling:

2 c. frozen blueberries

3/4 Tbsp. water

1/4 c. sugar

2 Tbsp. lemon juice

Preheat oven to 350F.  Line 2 muffin pans (12 each) with cupcake liners.  Set aside.

Beat butter and sugar on medium high until creamed (about 3 minutes) scraping down sides of bowl as needed.  Add eggs and vanilla.  Beat on medium high until combined about 2 minutes, again scraping down sides of bowl as needed.

In a medium bowl, combine flour, baking powder and salt.  Slowly add dry ingredient mixture into wet ingredients over 3 additions, beating on low.  The batter is thick!  Beat in buttermilk, lemon juice and zest, and continue to blend on low until combined.  Avoid overworking the batter, being sure to stop as soon as it appears uniform.

Spoon batter into cupcake liners.  Bake 18-20 minutes.  Test with toothpick for doneness.

Cool completely before filling and frosting.

Meanwhile make compote by 1 cup of the blueberries, water, sugar, and lemon juice in a saucepan.  Cook for about 10 minutes over medium heat.  Add in remaining blueberries and cook an additional 8 minutes.

Lemon Cream Cheese Frosting

2 blocks cream cheese, softened

1 stick unsalted butter, softened

4 c. sifted confectioner’s sugar

Zest of 2 lemons and juice of 1

Beat cream cheese, butter and sugar until smooth, about 5 minutes. Beat in lemon zest and juice.

Carefully cut center of cupcake to make room for the filling, careful to save a “lid” to put on top of filling.

sam_2915

Pipe cream cheese frosting on top.

Watch everyone’s delight when they reach the yummy center!

Thank you Molly and Lein!

molly-and-lein

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Homemade Carrot Cake

As you all know, I am spoiled rotten by having an amazing baker – Molly the Baker – in the family.  She happens to live 1300 miles away!  A special friend was having a birthday, and I know carrot cake is his fave!  I adapted a version of my Aunt Fran’s carrot cake, and had a friend help me!  Thank you Margie!

2 C. flour

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 tsp. cinnamon

1 tsp. nutmeg

1 tsp. allspice

4 eggs

2 C. sugar

2 tsp. vanilla

1 1/4 C. oil

2 c. finely shredded carrots

1 c. golden raisins (soaked in rum) – drained

1 8 oz. can crushed pineapple, drained

1 C. chopped walnuts

Preheat oven to 350 F.

Line two 9 inch cake pans with parchment sprayed with baking spray.

Whisk together dry ingredients in a bowl.

In the mixer bowl, beat eggs for 2 minutes.   Add sugar and vanilla.  Reduce speed and add oil.  Blend in flour mixture a little at a time.

Fold in remaining ingredients and pour into prepared cake pans.

Bake 35-40 minutes until 160 F internal temperature.

Cool overnight in the fridge.

Cream Cheese Frosting – from Molly the Baker!

1 8 oz block cream cheese, room temperature

6 Tbsp. butter, room temperature

1 tsp. vanilla

2 c. powdered sugar, sifted.

Place cream cheese in mixer bowl and mix with paddle 3-4 minutes until fluffy.

Add in butter, and mix 3-4 minutes more.

Add in vanilla and mix until incorporated.

Add powdered sugar 1/2 c. at a time, until fluffy and smooth.

I confess that I forgot to sift the sugar, and it still came out amazing.

 

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