Just wanted to say thank you to those who follow my blog! Also, a special thank you to those who have submitted recipes! It's so great to have input from others and to share family favorites. We welcome as many recipes as you are willing to share! I would love to see this blog grow, so there is something for everyone to enjoy. Please submit recipes to chowchums@gmail.com. Thanks again, and happy cooking!
-K
Tuesday, January 5, 2010
Cakes & Cupcakes (From Scratch)
Moist Chocolate Cake
Sift together:
6 Tbsp Cocoa
2 cups flour
1 cup sugar
3 tsp baking soda
Dash of salt
Add:
1 cup mayonnaise
1 tsp vanilla
1 cup cold water
Mix well. Pour into greased and floured 9x13 or 2 round cake pans. Bake at 350 for 30 to 35 minutes. For cupcakes, decrease baking time to 15-20 minutes.
Carrot Cake/Cupcakes
Ingredients:
1 cup white sugar
1 cup light brown sugar, packed
2 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
2 cups finely shredded carrots
1 1/2 cups vegetable oil
4 large eggs
2 tsp vanilla
1/2 cup raisins (optional)
1/2 cup chopped walnuts (optional)
Directions:
Preheat oven to 325 degrees. In a large mixing bowl, combine the first 7 ingredients. Add carrots, oil, eggs, and vanilla, beating for 2-3 minutes on medium. Stir in raisins and nuts. Pour into greased and floured pans. For 9x13, bake for 50-60 minutes. For 2 - 9" rounds, bake for 40 minutes. For cupcakes, make for 18-20 minutes. Frost with cream cheese frosting (included below). Refrigerate until ready to serve.
Cream Cheese Frosting
8oz cream cheese, softened
1/2 cup butter, softened
2 tsp vanilla
3 cups powdered sugar
In a large bowl, mix together cream cheese, butter, and vanilla until light and fluffy. Gradually add powdered sugar, beating until smooth. Spread over cooled cake.
Lemon Cupcakes
1 cup butter, softened
2 cups sugar
3 eggs
2 tsp lemon zest
1 tsp vanilla
3 1/2 cups flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 cups sour cream
Directions:
In a mixing bowl, cream together butter and sugar. Beat in eggs, one at a time. Add lemon zest and vanilla; mix well. Combine dry ingredients, add to creamed mixture alternately with sour cream until smooth. Batter will be thick.
Pour into greased muffin cups - fill about half-way. Bake at 350 degrees for 25-30 minutes. Cool for at least 1o minutes. Spread with lemon frosting (below).
Lemon Frosting
3 Tbsp butter
2 1/4 cup powdered sugar
2 Tbsp lemon juice
3/4 tsp vanilla
1/4 tsp lemon zest
1 Tbsp milk
Cream butter and sugar in small mixing bowl. Add lemon juice, vanilla, lemon zest, and milk; beat until smooth. Frost cupcakes!
Sift together:
6 Tbsp Cocoa
2 cups flour
1 cup sugar
3 tsp baking soda
Dash of salt
Add:
1 cup mayonnaise
1 tsp vanilla
1 cup cold water
Mix well. Pour into greased and floured 9x13 or 2 round cake pans. Bake at 350 for 30 to 35 minutes. For cupcakes, decrease baking time to 15-20 minutes.
Carrot Cake/Cupcakes
Ingredients:
1 cup white sugar
1 cup light brown sugar, packed
2 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
2 cups finely shredded carrots
1 1/2 cups vegetable oil
4 large eggs
2 tsp vanilla
1/2 cup raisins (optional)
1/2 cup chopped walnuts (optional)
Directions:
Preheat oven to 325 degrees. In a large mixing bowl, combine the first 7 ingredients. Add carrots, oil, eggs, and vanilla, beating for 2-3 minutes on medium. Stir in raisins and nuts. Pour into greased and floured pans. For 9x13, bake for 50-60 minutes. For 2 - 9" rounds, bake for 40 minutes. For cupcakes, make for 18-20 minutes. Frost with cream cheese frosting (included below). Refrigerate until ready to serve.
Cream Cheese Frosting
8oz cream cheese, softened
1/2 cup butter, softened
2 tsp vanilla
3 cups powdered sugar
In a large bowl, mix together cream cheese, butter, and vanilla until light and fluffy. Gradually add powdered sugar, beating until smooth. Spread over cooled cake.
Lemon Cupcakes
1 cup butter, softened
2 cups sugar
3 eggs
2 tsp lemon zest
1 tsp vanilla
3 1/2 cups flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 cups sour cream
Directions:
In a mixing bowl, cream together butter and sugar. Beat in eggs, one at a time. Add lemon zest and vanilla; mix well. Combine dry ingredients, add to creamed mixture alternately with sour cream until smooth. Batter will be thick.
Pour into greased muffin cups - fill about half-way. Bake at 350 degrees for 25-30 minutes. Cool for at least 1o minutes. Spread with lemon frosting (below).
Lemon Frosting
3 Tbsp butter
2 1/4 cup powdered sugar
2 Tbsp lemon juice
3/4 tsp vanilla
1/4 tsp lemon zest
1 Tbsp milk
Cream butter and sugar in small mixing bowl. Add lemon juice, vanilla, lemon zest, and milk; beat until smooth. Frost cupcakes!
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