(Closed) Cake or cupcake recipe wanted……

posted 6 years ago in Cooking
Post # 3
Member
246 posts
Helper bee
  • Wedding: July 2011

Hmmm…Since my favorite are the Boxed Funfetti ones I don’t think I can be of any help!

But I am super interested in what recipes others use ๐Ÿ™‚

Post # 4
Member
1348 posts
Bumble bee

How about red velvet? It has chocolate in it but you can’t really taste it. I also have an awesome carrot cake recipe (with 1lb of carrots/no nuts neccessary). 

Post # 6
Member
9056 posts
Buzzing Beekeeper
  • Wedding: June 2010

Most scratch cake recipes are pretty dry. I make a few scratch cakes that I think are delicious but I routinely find people are so used to box mix that they like that. I’ll often do box cake with good Swiss meringue buttercream. But if you’re looking for refiles I’ll post a couple when I get home from worK. 

Post # 8
Member
46333 posts
Honey Beekeeper
  • Wedding: November 1999

This is my favorite basic cake recipe. It is moist and tender.

 
Moist Yellow Cake Epicurious | August 2004


Ingredients
3 cups (330 g) cake flour
1 tablebspoon baking powder
1/2 teaspoon salt
1 cup (8 ounces or 230 g) unsalted butter, room temperature
2 cups (454 g) granulated sugar
5 large eggs
2 teaspoon vanilla extract
1 1/4 cups (10 fluid ounces or 300 ml) buttermilk

preparation

1. Preheat oven to 350°F (175°C). Butter and line with parchment paper two 8×2-inch (20×5-cm) pans. Set aside.

2. In a medium bowl, sift together the flour, baking powder, and salt.

3. Cut up the butter into 1-inch pieces and place them in the large bowl of an electric mixer, fitted with a paddle attachment or beaters. Beat for 3 minutes on MEDIUM-HIGH speed until the butter is light and creamy in color. Stop and scrape the bowl. Cream the butter for an additional 60 seconds.

4.Add the sugar, 1/4 cup at a time, beating 1 minute after each addition. Scrape the sides of the bowl occasionally. Add the eggs one at a time.

5. Reduce the mixer speed. Stir vanilla into the buttermilk. Add the dry ingredients alternately with the buttermilk. Mix just until incorporated. Scrape the sides of the bowl and mix for 15 seconds longer.

6. Spoon the batter into the prepared pan and smooth the top with a knife. Lift up the pan with the batter, and let it drop onto the counter top to burst any air bubbles, allowing the batter to settle.

7.Center the pans onto the lower third of the oven and let bake 45 to 50 minutes or until the cake is lightly brown on top and comes away from the sides of the pan and a toothpick inserted in the center comes out clean.

Post # 9
Member
1348 posts
Bumble bee

Well no surprise- he doesn’t remember either.. but that carrot cake barely lasted 2 days- everyone including my health crazy brother liked it.

Post # 10
Member
1629 posts
Bumble bee
  • Wedding: February 2012

Go to joyofbaking.com, that site is a baking miracle.

Post # 11
Member
1941 posts
Buzzing bee
  • Wedding: June 2012

My absolute favorite cake ever (to MAKE and to EAT) is:

Better Than Sex Cake (or the PC term, Better Than Anything Cake)

Bake german chocolate cake mix (w/ pudding in the mix) as directed on box.

Poke holes all over cake (I use flat bottom of whisk in top picture) the more holes, the better:

 

Pour condensed milk (easy to do with help of a funnel) into all of the holes. Then pour about 3/4 of each bottle of syrup into the holes. Cover and chill in fridge about two hours.

Crush up candy bits; my favorite is butterfingers, for a nut-free version, kit kat bars are also yummy. Haven’t tried myself yet, but I heard twix bars were also delish.

Spread cake with cool whip, then sprinkle with candy pieces:

 

ENJOY ๐Ÿ˜€

It’s not the prettiest cake out there, but it so makes up for it with taste. Plus, it’s less than ten bucks and you can even whip it together while company is over, it’s that easy!

 

Post # 12
Member
51 posts
Worker bee
  • Wedding: January 2012

I have a great recipe for a brown butter carrot cake which is my go to when chocolate is out of the question.  It seems like all of the red velvet recipes I’ve tried yield a dry cake–they’re still tasty though!

Anyway, here’s the recipe:  http://www.davidlebovitz.com/2010/12/carrot-cake-recipe-cream-cheese-frosting/

 

I omit the raisins and add walnuts.

Post # 13
Member
227 posts
Helper bee
  • Wedding: June 2012

I have an awesome recipe for a salted caramel cupcake.   People rave about them every time I make them.   If they sound good let me know and I’ll give you the recipe.

Post # 14
Member
561 posts
Busy bee
  • Wedding: September 2012

Oh turtle…you must give us that recipe!

Post # 15
Member
227 posts
Helper bee
  • Wedding: June 2012

Salted Caramel Cupcakes

 

Ingredients

  • 1 1/4 cup flour
  • 3/4 tsp baking powder
  • 1/4 Tsp salt
  • 1 cup firmly pacaked DARK brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter at room temp
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup whole milk

Preheat oven to 350 degrees
 
Whisk together flour, baking powder, and salt.
In another bowl, using an electric mixer on med-high speed beat the sugars and butter until light and fluffy. Add eggs and vanilla and beat until combined.   Add flour mixture in 3 additions alternating with the milk in 2 additions beating on low speed until just combined.
Put in cupcake pans and bake for 20-22 mins.
 
I usually frost with canned white frosting to make my life easier and then I sprinkle with sea salt when seRving.  I’ve also grated salted chocolates on top which is good.
 
Enjoy!
 

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