Archive for the 'Cake + Cupcake' Category

Pumpkin Cupcakes with Cream Cheese Frosting

Spiced Pumpkin Cupcakes with Cream Cheese Frosting

I’ve been cooking and baking up a (quiet) storm these past couple of months, but haven’t shared too many recipes due to the sheer volume of restaurant and travel coverage that needs to be written before the Year in Delicious. It still hasn’t quite sunk in yet that 2014 is literally around the corner.

Since the founding spirit of Eat My Blog was to bring to life the stuff of food porn dreams, it feels appropriate to take a break from my usual material and introduce an exquisite dessert instead.

This recipe for Pumpkin Cupcakes with Cream Cheese Frosting, which I adapted from The Food Librarian who adapted it from Kitchen Runway who adapted it from Paula Deen, was originally meant to be a sheet cake. Sheet cakes are terrific for feeding a crowd, but Eat My Blog demands a more portable, adorable, and affordable sweet!

Even though Paula Deen sucks, this recipe totally and completely rules. In fact, I’ve made it twice in the past two months and plan on doing so a few more times before pumpkin season comes to a close and peppermint reigns supreme.

The cake’s texture is awesomely moist, with a nice and springy crumb. The frosting is rich yet tangy, thanks to a squeeze of fresh lemon juice. I’ve baked a lot of cakes over the years and have never been as pleased with the results as I was with this recipe. It’s the best thing I’ve ever baked.

Say you’ll eat my blog?

For cupcakes

  • 4 large eggs
  • 1 1/2 cups (300 grams) sugar
  • 1 cup (200 grams) canola oil
  • 15 ounces pumpkin puree (not pumpkin pie mix)
  • 1 teaspoon vanilla
  • 2 cups (280 grams) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/2 tablespoons cinnamon
  • 1/2 tablespoon nutmeg
  • 1 teaspoon salt

For frosting:

  • 8 ounces cream cheese, room temperature
  • 1/2 cup (1 stick) butter, room temperature
  • 2 cups (6 ounces) sifted powdered sugar
  • 1 teaspoon vanilla
  • 1 tablespoon fresh lemon juice

Make cupcakes

Preheat oven to 350 degrees F. Line two 12-cup muffin pans with cupcake liners.

Spiced Pumpkin Cupcakes with Cream Cheese Frosting

In a large bowl, whisk together the eggs, sugar, oil, pumpkin puree, and vanilla.

Spiced Pumpkin Cupcakes with Cream Cheese Frosting

In a medium bowl, mix together the flour, baking powder & soda, spices, and salt. Slowly add the flour mixture into the pumpkin. Stir to combine until completely blended.

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Whole Wheat Strawberry Cake

Whole Wheat Strawberry Cake

“The best thing about a whole wheat cake is that you can eat it for breakfast,” The Astronomer announced the other morning as he cut himself a hefty slice for the most important meal of the day. While I didn’t set out to bake a “breakfast cake” with this whole wheat and strawberry number, I encouraged The Astronomer to do as he pleased. I mean, people eat doughnuts for breakfast, right? This is far more virtuous.

With its hunks of juicy strawberries and simple sweet batter, this cake is fit for just about any occasion. It can be served straight from the oven for a rustic brunch or fancied up with a dollop of whipped cream for a dinner party send off. This little cake’s versatility knows no bounds.

The best part of the cake for me is the turbinado sugar that’s sprinkled on top before it goes into the oven. The heat melds the crystals with the batter, transforming it into a crunchy, caramelized topping that contrasts terrifically with the moist cake and tart fruit.

While the whole wheat pastry flour called for in this recipe can easily be swapped out for all-purpose, I encourage going the whole grain route for its subtly complex flavor and nutritional prowess. Plus, you can eat a slice for breakfast and not think a thing of it. Just ask The Astronomer…

  • 6 tablespoons unsalted butter, softened, plus more for pie plate
  • 1 1/2 cups whole wheat pastry flour (5.1 ounces)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup  sugar
  • 1 large egg
  • 1/2 cup milk
  • 1 teaspoon pure vanilla extract
  • 1 pound strawberries, hulled and halved
  • 1 tablespoon turbinado sugar

Whole Wheat Strawberry Cake

Preheat oven to 350 degrees. Butter a 10-inch pie plate. Sift flour, baking powder, and salt together into a medium bowl.

Whole Wheat Strawberry Cake

Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; mix in egg, milk, and vanilla. Reduce speed to low; gradually mix in flour mixture. Transfer batter to buttered pie plate.

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Meyer Lemon Muffins

Meyer Lemon Muffins

Winter citrus fruits are flourishing throughout Southern California, and for the first time ever, the season’s bounty is blooming right on our front porch. The Astronomer’s parents gifted us the most adorable dwarf Meyer lemon tree when they visited last spring, and after nurturing it through the summer and into fall, it finally bore fruit that we could pluck and enjoy this winter.

While I’ve tasted Meyer lemons in various dishes at restaurants, I never fully understood the complexity of their flavor until I actually cooked and baked with them. Not only is Meyer lemon juice sweeter, but it also has an indescribable and distinct tang that makes it wholly unique.

Our first harvest inspired The Astronomer to whip up a delectable shrimp puri puri. And several week later, I had to bake these Meyer lemon muffins after spotting the recipe in the Los Angeles Times.

Lemon-flavored muffin recipes usually call for just juice and zest, like these lemon ricotta muffins that I love, but this recipe calls for the whole shebang—juice, zest, pith, and all. The result is a truly moist muffin that’s studded with lemon pieces and laced with a slight bitterness. A sprinkling of cinnamon and sugar on the top of each one successfully mellows the lemon’s astringent notes.

It’s worthwhile to seek out Meyer lemons for this recipe because I find that their flavor, as compared to regular lemons, is different enough that something would be lost by substituting one for the other. Experiencing Meyer lemons in full effect is a must for all citrus lovers.

  • 9 ounces all-purpose flour (2 cups)
  • 1 cup plus 2 tablespoons sugar, divided
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 Meyer lemons, divided
  • 2 eggs
  • 1 cup milk
  • 1/2 cup butter, melted
  • 1/2 teaspoon cinnamon

Meyer Lemon Muffins

Heat the oven to 400 degrees. Combine the flour, 1 cup sugar, the baking soda and salt in a large mixing bowl. Set aside.

Meyer Lemon Muffins

Cut two lemons into 1-inch pieces. Put them in a blender and pulse until the lemon is finely chopped. In a small bowl, lightly beat the eggs. Add the milk, butter and chopped lemon. Stir.

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National Bundt Day: Orange Cardamom Cake

Orange Cardamom Bundt Cake

Did you know that National Peking Duck Day falls on January 18 and National Escargot Day is celebrated on May 24? Don’t forget about National Pots de Creme day on August 27, National Sangria Day on December 20, and a hundred more edible celebrations recognized throughout the year.

Food-centric holidays like these usually come and go without much fanfare on my part, but I couldn’t let National Bundt Day on November 15 pass by without some love. For the past three years, one of my favorite bloggers, Mary “The Food Librarian,” has baked 30 cakes in 30 days in recognition of the holiday. That’s a total of 90 Bundts! Her passion and enthusiasm for the pan’s round and sexy curves is hilarious and contagious. She makes me wanna be a bigger, bolder, better Bundt baker.

In celebration of my first National Bundt Day, I made an Orange Cardamom Cake. Citrus and spice shine brightly and distinctly in this moist little number. The best part is the freshly squeezed orange juice glaze that’s drizzled over the cake while it’s still hot from the oven. Tart, sweet, and  full of spice, this cake’s got it all.

Happy National Bundt Day, everyone!

For cake

  • Cooking spray
  • 3 cups plus 1 tablespoon all-purpose flour
  • 1 1/2 cups sugar
  • 2 teaspoons baking powder
  • 1 3/4 teaspoons ground cardamom
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup fresh orange juice
  • 2/3 cup canola oil
  • 1 tablespoon grated orange rind
  • 2 teaspoons grated lemon rind
  • 1 teaspoon vanilla extract
  • 3 large eggs

For glaze

  • 1 cup powdered sugar
  • 4 1/2 teaspoons fresh orange juice
  • 1/2 teaspoon fresh lemon juice

Orange Cardamom Bundt Cake

Preheat oven to 350°. To prepare cake, coat a 10-inch tube pan or Bundt pan with cooking spray; dust with 1 tablespoon flour. Set aside.

Lightly spoon flour into dry measuring cups, and level with a knife. Combine 3 cups flour, sugar, baking powder, cardamom, cinnamon, and 1/2 teaspoon salt in a large bowl.

Orange Cardamom Bundt Cake

Make a well in center of mixture. Add 3/4 cup orange juice, canola oil, orange rind, lemon rind, vanilla, and eggs to flour mixture, and beat with a mixer at low speed or manually until well combined, scraping sides of bowl occasionally.

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