Wed

04

Sep

2013

Lemon Blueberry Marble Cake

I love baking cakes. It takes a bit more time and effort than the usual dessert but it`s definitely worth it!

 

Lemon and blueberries. They go sooo good together and they are both so refreshing! The blueberry jam gives a light sweetness to the cake and the lemon gives a nice lovely lemon flavor.

 

I decorated the cake with two lemon slices and "krokant" (the crunchy thingies on top of the cake), but you could also use blueberries, sprinkles or whatever you like. :)

Lemon Blueberry Marble Cake

Ingredients

 

          Cake

  • 1 sticks butter, room temperature
  • 1 cup granulated sugar
  • 2 tsp grated lemon zest
  • 1 1/2 tsp lemon juice
  • 4 egg whites
  • 1 1/2 cups flour, sifted
  • 2 tsp baking powder
  • 3/4 cups whole milk
  • 1 jar blueberry jam

 

          Frosting

  • 2 cups powdered sugar
  • 1/2 cup (125 g) butter, room temperature
  • 1 TL vanilla extract
  • 2 tablespoons milk

 

Instructions

 

       Cake

  1. Preheat oven to 350° F (180° C) and grease two seven inch (20 cm) cake pans and line bottoms with parchment paper.
  2. Cream together butter, sugar, lemon zest and lemon juice until fluffy. Add in the egg whites gradually, a couple at a time. Beat well between additions and scrape down sides of bowl.
  3. Mix together in another bowl the flour, baking powder and salt.
  4. Alternating flour mixture and milk, beat the dry ingredients and milk into the butter mixture. Bear on medium speed for one minute to eliminate any lumps.
  5. Set aside 1 cup of batter in a small bowl.
  6. Devide the remaining batter between the two cake pans, smooth out the top with a spartula or back of a spoon.
  7. Add 2 1/2 Tbsp jam to the reserved batter and mix well. Drizzle with a teaspoon over the batter in pans. Use a wooden skewer to swirl the blueberry mixture into the lemon batter without mixing it in.
  8. Bake for about 25 minutes or until a toothpicj comes ou clean. Let cool for 10-15 minutes and remove from pan onto wire rack. Cool completely.

 

       Frosting

  1. In a medium bowl of your electric mixer, or with a hand mixer, beat the butter until fluffy. Add the vanilla extract, powdered sugar and milk and beat until smooth.

 

       Assembling the cake

  1. To assemble the cake, place one layer on cake stand and spread with the blueberry jam. Place second layer on top and frost the cake on top and sides with buttercream, Garnish with lemon slices, blueberries or whatever you like.
  2. Enjoy! 

 

 

 

Lemon Blueberry Marble Cake adapted from yourhomebasedmom.com

0 Comments

Thu

04

Jul

2013

Thick and Soft Chocolate Chip Cookies

 

Oh, i just looove chocolate chip cookies. There are so many recipes out there but if you like thick and soft Cookies, then this is the perfect recipe for you!

 

HAPPY 4TH OF JULY!

 

Thick and Soft Chocolate Chip Cookies

Makes about 20 medium cookies. Cookies stay soft for about 7 days at room temperature.

 

Ingredients

 

  • 2 cups all-purpose flour, spoon & leveled
  • 1 tsp baking powder
  • 1 1/2 tsp cornstarch
  • 1/2 teaspoon salt
  • 3/4 cup (1.5 sticks) butter, melted
  • 3/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg + 1 egg yolk
  • 2 tsp vanilla extract
  • 1 cup chocolate chips

 

Instructions

 

  1. Toss together the flour, baking powder, cornstarch and salt in a large bowl. Set aside.
  2. In a medium size bowl, whisk the melted butter, brown sugar, and white sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally whisk in the vanilla. Pour the wet Ingrediens into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft. Fold in the chocolate chips. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed among the dough. Cover the ough and chill for 22 hours, or up to 3 days. Chilling is mandatory.
  3. Take the dough out of the refrigerator and allow slightly to soften at room temperature for 10 minutes.
  4. Preheat the oven to 325°F (160°C). Line two baking sheets with parchment paper. 
  5. Roll the dough into balls, about 2 Tablespoons of dough for medium sized cookies (3 tbls for large cookies) Roll the cookie dough balls to be taller rather than wide.Bake for 12-15 minutes. The cookies will look very soft and underbaked. Do not bake longer than 15 minutes. They will continue to bake on the cookie sheet. Allow to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely.

 

 

 

Chocolate Cookie Recipe adapted from sallysbakingaddiction.com

0 Comments

Wed

03

Jul

2013

4th of July Cupcake Toppers - free Printables

With 4th of July right around the corner, i thought it would be fun to create cupcake toppers for my red velvet cupcakes. I made the cupcakes for a 4th of july party and cupcake toppers make everything more festive. 

 

You can`t buy cupcake toppers here in Switzerland so that is another good reason to do it yourself. Plus they are easy and inexpensive to make.

 

HAPPY 4TH OF JULY!

 

Cupcake toppers are a great way to add color to the cupcakes. My free printable feature red, white and blue.

 

What you need:


  • Cupcake toppers printable (download below)
  • Scissors
  • Double stick tape or glue
  • 12 toothsticks

 

Instructions:

  1. Print my 4th of July Cupcake topper PDF
  2. Cut out toppers
  3. Use glue or double stick tape to adhere toothsticks, using two circles back to back.

 

I hope you enjoy this fun freebie. If you have any ideas for more freebie downloads that you would like to see from me, please let me know by leaving a comment below!

 

Download your free printables here:

4th of July Cupcake Toppers - free Printables
4th of july cupcake topper.pdf
Adobe Acrobat Document [285.8 KB]
Download
0 Comments

Wed

03

Jul

2013

Red Velvet Cupcakes for 4th of July

I made these Cupcakes for a 4th of July Party. Red velvet Cupcakes with a dreamy-creamy cream cheese frosting and red and blue sprinkles on top. PERFECT. 

 

I love Cupcake Toppers. But you can`t buy them here so i made them myself. They are so easy and fun to make. You can download the free printables with the Instructions here

 

HAPPY 4TH OF JULY!

Red Velvet Cupcakes

 

Makes 12 cupcakes. Store cupcakes in the refrigerator. Serve chilled.

 

Ingredients

 

          Cupcakes

  • 1 1/4 cups (125 g) flour
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1 tablespoon regular or Dutchprocessed cocoa powder
  • 1/4 cup (60 g) unsalted butter, room temperature
  • 3/4 cups (150 g) granulated white sugar
  • 1 large egg
  • 1/2 tsp pure vanilla extract
  • 1/2 cup (120 ml) milk
  • 1 tablespoon liquid red food coloring

          Cream Cheese Frosting

  • 8 ounces (230 g) cream cheese, room temperature
  • about 4 tablespoons (50 g) unsalted butter, room temperature
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup (60 g) powdered sugar, sifted
  • 2/3 cup (160 ml) cold heavy whipping cream
  • sprinkles for decoration, optional

 

Instructions

 

  1. Preheat the oven to 350 degrees F (180° C) and line 12 muffin tins with cupcake liners.
  2. In a large bowl sift together the flour, baking powder, salt and cocoa powder.
  3. In the bowl of your electric mixer, or with a hand mixer, beat the butter until soft. Add the sugar and beat until light and fluffy. Add the egg and beat until incorporated. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.
  4. In a measuring cup whisk the milk with the red food coloring. 
  5. With the mixer on low speed, alternately add the flour mixture and milk to the butter mixture. 
  6. Divide the batter evenly among the 12 muffin cups and smooth the tops with an offset spartula or the back of a spoon.
  7. Bake in preheated oven for 18-23 minutes or until a toothpick inserted in the center of the cupcakes comes out clean.
  8. Cool the cupcakes in their pans on a wire rack for 10 minutes the remove from pan. Let cool completely before frosting.

       Cream Cheese Frosting

  1. In a medium bowl of your electric mixer, or with a hand mixer, whip the heavy whipping cream until stiff.
  2. In the bowl of your electric mixer, beat the butter and cream cheese until smooth. Add the vanilla extract and powdered sugar and beat until smooth. Fold the whipped cream into the cream cheese mixture until the frosting is thick enough to pipe. Add more sugar or cream as needed to get the right consistency.
  3. Either spread the frosting with a knife or offset spatula, or use a large 1M Wilton open star decorating tip to pipe the frosting.
  4. Add sprinkles if desired.

 

 

 

Red Velvet Cupcake recipe adapted from joyofbaking.com

0 Comments

Sun

16

Jun

2013

Cranberry Prune Granola Bars

This high energy snack is full of natural, wholesome ingredients! They are chewy, wholesome and healthy. Not to mention, so easy and quick - they take less than 30 Minutes to whip up!

 

I love granola bars. However they are usually overpriced and contain lots of sugar and other not-so-guilt-free ingredients. 

 

They are highly adaptable using whatever you have on hand. You could add nuts or other dry or fresh fruit or maybe even some chocolate chips for a bit more sweetness. Just keep in mind that, if you add larger ingredients, you should chop them up a bit. My rule of thumb is, it should be about the size of a raisin or smaller. That way you can cut the bars easier and as small as you prefer. 

 

Hope you enjoy them! 

Cranberry Prune Granola Bars

Makes about 9 to 10 large Bars. 

 

Ingredients

 

  • 2.5 cups rolled oats (not instant)
  • 1 large banana
  • 1/2 cup dried prunes
  • 3-4 chopped dried prunes
  • 1/3 cup dried cranberries
  • 1/3 cup raisins
  • 2/3 cup maple syrup
  • 1 tsp cinnamon

 

Instructions

 

  1. Preheat oven to 325°F (160°C). Prepare a 8x8 inch (20x20 cm) or a 4x13 inch (10x35 cm) baking pan.
  2. Blend the banana and 1/2 cup dried prunes until smooth.
  3. In a large bowl mix together the banana-prune mixture, maple syrup and cinnamon and whisk until combined.
  4. Stir in oats, making sure all of the oats are well moistured. Add more maple syrup if needed.
  5. Add raisins, cranberries and chopped prunes.
  6. Press mixture into the prepared baking pan, making sure it is evenly distributed and tightly packed.
  7. Bake for 25 to 30 Minutes. Cool for at least 1 hour or overnight befor cutting into squares or rectangles.

 

 

basic granola recipe adapted from sallysbakingaddiction.com

1 Comments

Fri

14

Jun

2013

Baked Nutella Filled Cinnamon Sugar Donuts

If you are a cinnamon sugar fan, I have a great donut recipe for you. They are really quick to throw together.

 

This is amazing! The donuts are soft baked and the cinnamon sugar gives everything a little "crunch". I love everything nutella related. You could put it in, or on top of everything :) It always tastes good. :)

 

And the result? Soft-sweet-crunchy-donut-goodness! I love it.

Baked Nutella Filled Cinnamon Sugar Donuts

Makes about 8 regular size Donuts.

 

Ingredients

 

 

         Donuts

  • 5 Tablespoons butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 1/2 cup milk
  • 2 tsp vanilla
  • 2 tsp baking powder
  • pinch salt
  • 1 1/2 cups flour
  • about 5 Tablespoons of nutella

          for the Topping

  • 1/4 cup butter, melted
  • 1/4 cup sugar
  • 1/2 tsp cinnamon

 

Instructions

 

  1. Preheat the oven to 325°F (160°C). Lightly grease a donut pan and set aside.
  2. In a medium bowl cream together the butter and sugar. 
  3. Add the egg, milk, and vanilla and mix until combined.
  4. In a seperate bowl mix the flour, baking powder and salt together.
  5. Stir the dry mixture into the dry mixture until combined.
  6. Transfer mixture into a piping bag fitted with a large round tip or just use a spoon. Pipe (or spoon) half of the mixture into the pan only filling 1/4 of the way full.
  7. Fill the nutella into a piping bag fitted with a small round tip and pipe a thin line onto the center of the donut mixture.
  8. Pipe the other half of the donut mixture and nutella on top only filling 1/4 of the way full. (the nutella should be completely covered)
  9. Bake at 325°F (160°C) for 10 - 15 minutes or until a toothpick comes out clean. 
  10. Allow to cool slightly before dipping in topping.
  11. Melt the butter for the topping and combine cinnamon and sugar.
  12. Dip each donut gently about half way in butter then roll in cinnamon and sugar. (it`s very important that you`re extra careful with this step because the donuts are very soft and could fall apart while dipping in butter)
  13. Enjoy!

 

 

 

basic donut recipe adapted from bakerbetty.com

0 Comments

Fri

07

Jun

2013

Baked Strawberry Donuts

Baked Strawberry Donuts. A sweet treat that is easy to make! 

 

My first thought about baking them was, that they would not taste as good as fried ones, but these are so good you`re gonna forget that as soon as you take the first bite. The dough is soft and with every bite, you taste the sweetness and intense flavor of the strawberries. The glaze adds a bit more sweetness because the dough isn`t too sweet on its own. 

 

These donuts are perfect for summer! 

Baked Strawberry Donuts

Makes about 8 regular size Donuts.

 

Ingredients

 

         Donuts

  • 5 Tablespoons butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 1/2 cup milk
  • 2 tsp vanilla
  • 2 tsp baking powder
  • pinch salt
  • 1 1/2 cups flour
  • 1 1/2 cups strawberries, cut into small dice

          Glaze

  • 1 cup powdered sugar, sifted
  • 3 - 4 Tablespoons milk
  • 1/2 tsp vanilla extract (or vanilla sugar)
  • sprinkles

 

Instructions

 

  1. Preheat the oven to 325°F (160°C). Lightly grease a donut pan and set aside.
  2. In a medium bowl cream together the butter and sugar. 
  3. Add the egg, milk, and vanilla and mix until combined.
  4. In a seperate bowl mix the flour, baking powder and salt together.
  5. Stir the dry mixture into the dry mixture until combined.
  6. Gently fold in the strawberries.
  7. Transfer mixture into a piping bag fitted with a large round tip or just use a spoon. Pipe (or spoon) into the pan only filling 1/2 of the way full.
  8. Bake at 325°F (160°C) for 10 - 15 minutes or until a toothpick comes out clean. 
  9. Allow to cool before dipping in glaze.

       Make the glaze

  1. In a small bowl whisk the powdered sugar with the milk (start with 2 tablespoons and add more to make it as thin or thick as you like) and vanilla until smooth.
  2. Dipp each donut gently about half way into the glaze.
  3. Garnish with with sprinkles and enjoy!

 

 

basic donut recipe adapted from bakerbettie.com

0 Comments

Comments: 9

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  • #9

    Ramdin (Friday, 03 January 2014 06:43)

    Prepare good wholesome meal by buying non stick cookware that will give you the confidence to cook like a master chef.

  • #8

    buttercupsweets (Wednesday, 03 July 2013 16:08)

    hi Darcie I`m trying to add all the recipes but didn`t have time for that one before. The original recipe is from http://sallysbakingaddiction.com/2012/09/16/apple-spice-cupcakes-with-salted-caramel-frosting/

    Hope i could help and have a nice day!

  • #7

    Darcie Ley (Wednesday, 03 July 2013 15:58)

    I am very interested in the Caramel Apple Cinnamon Rolls, but there isn't a link to a recipe. The only option is to Pin it and it's already is pinned.

    Help??

  • #6

    buttercupsweets (Thursday, 02 May 2013 17:40)

    @Centrifugal Juicer I`m glad you found what you were looking for! Thank you for visiting my website!

  • #5

    Centrifugal Juicer (Friday, 12 April 2013 02:57)

    This post was precisely what I was looking for!

  • #4

    buttercupsweets (Thursday, 07 February 2013 08:26)

    @Jill I`m glad you like it :) Thanks for visiting my website :D

  • #3

    Jill (Wednesday, 06 February 2013 19:03)

    This is amazing :) I am really inspired and will go buy some stuff to try out on the weekend. ;) thank you for your inspiration

  • #2

    buttercupsweets (Friday, 25 May 2012 15:12)

    yes, i made all this. well, saw the recipe somewhere and baked it but some of them are my own recipes :)

  • #1

    hedaya (Sunday, 13 May 2012 19:40)

    oh. rice pudding! ^^ its worldwide. my favourite;)
    did u make all this or juz posting the pics? :p