- milk
- salt
- vanilla extract
- cocoa powder
- semisweet chocolate or 2 ounces chocolate chips
- butter
- baking powder
- flour
- egg yolk
- brown sugar
- hot water
- whipped cream or ice cream
- margerine
- unsweetened chocolate
- sugar
- vanilla
- sifted cake flour
- salt
- water
- small box Sugar Free Lime Jello
- individual serving containers Lite Key-Lime Yogurt
- Sugar Free Cool Whip
- oil
- cocoa
- flour
- buttermilk
- beaten eggs
- soda
- Cake
- unsweetened cocoa powder
- baking powder
- baking soda
- salt
- buttermilk
- red food coloring
- distilled white vinegar
- vanilla extract
- sugar
- large eggs
- Frosting
- vanilla extract
- powdered sugar
- baskets fresh raspberries
- baskets fresh blueberries
Makes 11/2 cups, enough to frost 12 cupcakes
Soften the cream cheese at room temperature for at least 15 minutes. Do not soften in the microwave or the texture of the frosting will be runny.
WHY THIS RECIPE WORKS:
We developed our Fluffy Cream Cheese Frosting recipe to go with our Carrot Cupcakes recipe. The heavy cream cheese frosting we love with our carrot cake overpowered the delicate texture of our new, lighter cupcakes. We found that first combining the butter and confectioners’ sugar and then adding the cream cheese one piece at a time gave us more control of the frosting’s texture, ultimately producing a pleasing fluffy version.
- confectioners' sugar
WHY THIS RECIPE WORKS:
These Sugared Lemon Slices produce a lovely candied lemon garnish for cakes, cupcakes, cheesecakes, and drinks. (They’re also delicious on their own.) It is important to cut them to the recommended thickness: thin enough to be translucent, but not so thin as to fall apart during simmering.
- water
- pink decorating sugar
Makes one cake
WHY THIS RECIPE WORKS:
To translate our favorite summer sipper into a playful pink cake, we started with our basic chiffon cake recipe. Adding lemon juice, lemon zest, and a few drops of red food coloring to the batter replicates the flavor and color of pink lemonade, and a tangy cream cheese frosting—also bolstered with citrus—tops it off. For a final touch, a ring of sugared lemon slices—pink, of course—circles the cake.
- cream of tartar
- water
- vegetable oil
- Red food coloring
SERVES 12 TO 14
To save time, let the eggs, buttermilk, and butter come up to temperature while the browned butter and spice mixture cools. To prevent unsightly air holes in the finished cake, be sure to follow the instructions for removing air bubbles in the batter (see illustrations below). Leftover cake can be stored, covered with plastic wrap, in the refrigerator for up to 2 days. The cake should be brought to room temperature before serving.
- CAKE
- ground cardamom
- ground allspice
- ground cloves
- ground nutmeg
- light molasses or mild molasses
- grated fresh ginger
- FROSTING: