Ginger Carrot Cake

It's finally been feeling like spring and I'm loving it! The sunshine is beautiful, the trees are ultra green and gigantic full blooms are showing up all over the place. Now, if only I had a window to view all this during the workday...but maybe I wouldn't actually do much work if that were the case.

But window or not, I think you'd all agree that if the seasons were a cake, it would totally be packed with carrots. And some ginger. Because it's like a little surprise inside and adds a new dimension to that regular old carrot thing.

I used a vanilla German buttercream to frost this cake and it tasted delicious, although it is really flavorful and moist on its own. Please try it!

(And invite me over.)

Ginger Carrot Cake [click to print]
Makes one 9x13" cake or two 9" layers

For the cake

• 1 c. unsalted butter, softened
• 1-1/2 c. sugar
• 4 eggs
• 2 tsp. vanilla extract
• 2-1/2 c. flour
• 1 T. baking powder
• 1 tsp. baking soda
• 1 tsp. salt
• 1 tsp. ground ginger
• 1/4 tsp. white pepper
• 2/3 c. whole milk
• 4 c. carrots, shredded or pulsed in food processor to approx. same size
• 1/2 c. crystallized ginger, finely chopped

For the buttercream

• 2 c. whole milk
• 1-1/4 c. granulated sugar
• 1 T. cornstarch
• 1/4 tsp. salt 
• 2 eggs
• 2 egg yolks
• 2 tsp. vanilla bean paste (OR seeds from 2 bean pods)
• 2 c. unsalted butter, softened

1) Preheat oven to 350 F. Line 9x13 pan with parchment paper or coat generously with nonstick cooking spray; set aside. 

2) In bowl of stand mixer, cream butter and sugar. Add eggs, one at a time, incorporating well between each addition. In medium bowl, whisk together flour, powder, soda, salt and ground ginger; set aside. Cream butter and sugar in mixing bowl. Add eggs and vanilla, continuing to mix until well incorporated. If your batter looks a little curdled at this point, it's okay, just keep going with the next steps!

3) In separate bowl, whisk together flour, powder, soda, salt, ground ginger and pepper. With mixer on low speed, alternately add flour mixture and milk to batter in about 3 additions, beginning and ending with flour mixture.

4) Stir in chopped ginger and carrots until evenly distributed. Pour batter in prepared pan and bake for 30-35 minutes or until top is golden and springs back when touched lightly. Allow to cool completely in pan.

5) Frost as desired and enjoy!

Source: Adapted from Sweetapolita

Cherry Vanilla Love Monsters (aka Whoopie Pies)

Let me just tell you one more time. I love holidays! Seriously, there might not be anything better than cutesy themed dessert and containers filled with festive sprinkles and sharing some goodies with friends! These Love Monsters don't take too long to bake or assemble and they're just so cute, who wouldn't wanna get bitten by the love bug today? Happy Valentine's Day!

Cherry Vanilla Love Monsters [click to print]
Makes about 36 whoopie pies

For the cake

• 1/2 c. unsalted butter, softened
• 1/2 c. granulated sugar
• 1/2 c. brown sugar
• 2 eggs, large
• 1/2 c. milk
• 1 tsp. vanilla extract
• 2-1/4 c. flour
• 1-1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 tsp. baking soda
• 1 pkg. candy eyes (I used Wilton Candy Eyes)
• Sprinkles

For the filling

• 1 c. unsalted butter, softened
• 2 c. powdered sugar
• 1 jar (7.5oz) marshmallow fluff
• 1 c. cherry vanilla compote (or pie filling)
• 2 tsp. vanilla extract
• 1/4 tsp. salt

1) Preheat oven to 375 F. Line baking sheet with parchment paper or coat with nonstick cooking spray and set aside. 

2) In bowl of stand mixer, cream butter and sugars until creamy. Add eggs, one at a time, incorporating well between each addition. Beat in milk and vanilla. In separate bowl, whisk together flour, powder, salt and soda; gradually add to batter in about three additions. Beat until just combined. 

3) Scoop heaping teaspoons of batter onto prepared baking sheet, spacing about 2 inches apart. Add candy eyes to half of the cookies, placing eyes about 1/3 of the way towards the center of the cookie (otherwise the eyes melt when they bake). Bake one sheet of cookies at a time for about 10 minutes or until edges are just barely golden. Allow to cool on baking sheet about 5 minutes before removing to wire rack to cool completely. 

4) For the filling, beat butter and sugar until well combined and fluffy, about 3-4 minutes. Add fluff, vanilla and salt. Stir in pie filling, mixing until just combined. Spread filling on half the cookies and sandwich with the eyeball cookie halves. Fill small dish with sprinkles and roll edge of assembled whoopie pies in sprinkles to coat. 

Source: Adapted from Just Baked

Salted Caramel Buttercream

Vanilla Bean Caramel Sauce makes me go weak at the knees. It's true. Just ask my mom, she's seen it happen. There's something perfectly heavenly about the aroma and creamy, rich flavor that gets me every time. You can make this buttercream without using homemade caramel sauce, but it will push it to the next level if you do...and I'll probably come over. Consider this your fair warning.

Plus, it's one of the easiest buttercreams to make. All you have to do is cream a batch of rich American Buttercream and whip in some salted caramel sauce. Mmmm.

Wondering what to do with this finger-licking good buttercream once it's whipped and ready? Here are some delicious suggestions:

• Spread a thin layer over a loaf of Apple Bread
• Pile a mound on top of the Easiest Fluffy Chocolate Cake
• Use as filling for some cute little Cream Puffs
• Sandwich in the middle of Chocolate Whoopie Pies
• Pipe a beautiful swirl on top of a batch of Vanilla Almond Cupcakes

Salted Caramel Buttercream [click to print]
Makes about 5 cups

• 1-1/2 c. butter, softened
• 6 to 7-1/2 c. powdered sugar*
• 1-1/2 c. salted caramel sauce (if you're going totally homestyle, check out this recipe for Salted Vanilla Bean Caramel Sauce...yum!)
• 1/2 c. cocoa powder

*For a thinner buttercream or to use as filling between cake layers, use 6 c. powdered sugar; for a spreadable buttercream that will hold its shape, use 7-1/2 c. 

Whip butter in large mixing bowl until smooth and creamy. Add about half of powdered sugar and half of caramel sauce. When well combined, add remaining sugar and, with mixer on low speed, beat in remaining caramel sauce until buttercream reaches desired consistency. Beat in cocoa powder until well combined. Eat by the spoonful. 

Source: Sugar Rush Original!

French Strawberry Buttercream

Remember hearing about that huge, hurricane-strength thunderstorm that hit the mid/northeast? Yeah, I was part of that. We had a power outage. A massive one. 

I can't say going without a/c during the sweaty, humid summer months is my favorite. (Please note, I did say it's not a fave, not that I couldn't do it. I did grow up without a/c, it's just that, I think I'm spoiled now. And I kind of like it.) Or throwing out two cucumbers, among an abundance of other food, but cukes are probably the best veggie ever so I'm sure you understand the sentiment, because they got all gross and juicy. Sniff. Etc.

But two great things did come out of it all! First, I no longer need to plan a camping trip since I spent the weekend sleeping on our 9th floor balcony, half curled under a porch swing and around my 2-square-foot garden and coated in bug spray. Number two, since my fresh bananas are all spotty and my frozen strawberries got all clumped together, it is most definitely time for some heavily frosted cupcakes!

So I'm sorry, Domestic Goddess and Messy Kitchen, my contribution to last month's seasonal baking project (Strawberry) is a bit behind. Please forgive me, I blame Mother Nature.

P.S. Banana cupcakes go marvelously with this buttercream...recipe coming next week. Promise. [Update: Here's the recipe for Strawberry Banana Cupcakes!]

French Strawberry Buttercream [click to print]
Makes about 6 cups

• 1 c. coarsely chopped strawberries
• 1/2 c. sugar
• 8 egg yolks, large
• 2/3 c. sugar
• 1/4 tsp. salt
• 1 c. unsalted butter, softened
• 1-1/2 tsp. vanilla extract

In medium bowl, combine berries and sugar; stir to coat and set aside to macerate for one hour. This will let the sugar dissolve as it sweetens and slightly softens the berries. Strain juice and use it for pancake syrup or something; put berries in food processor and pulse a few times until it's pureed with some small berry chunks still. Set aside. 

Whisk together sugar, yolks and salt in bowl of stand mixer. Place bowl over pot of hot water, making sure the water isn't touching the bottom of your bowl. The water should just be steaming, not boiling like crazy. 

Stirring continuously, heat yolk mixture until it reaches 150 F, about 5 minutes. Transfer bowl to mixer and whip on medium speed until bowl is completely cool and the mixture has approximately doubled in size, about 8 minutes. Begin adding butter, about 1 to 2 Tablespoons at a time, mixing well between each addition. Add extract and strawberry puree. Use immediately or seal in an air tight freezer baggie and freeze for up to 6 months. 

Source: Adapted from Brave Tart

Homemade Hostess Cupcakes

I'd be lying if I told you I remember downing cellophane wrapped packages of Hostess cupcakes in my elementary school cafeteria. Or if I said I rummaged through our kitchen cabinets when my mom was at work to sneak a chocolatey treat. I mostly remember being fascinated by their delicate white swirls across the middle of a deep, smooth chocolate frosting staring at me from the aisles of the gas station mini market. 

But please don't doubt my credibility here! I have ever eaten these little guys. Every time I do, though, I wish for a little richer, less greasy cupcake with a bigger blob of fluffy white cream filling. Thanks to some great bakers and my crowd of ever ready taste testers, these homemade Hostess cupcakes fit the bill!

Hostess Cupcakes [click to print]
Makes about 1 dozen


For the Cupcakes:

• 1/2 c. plus 2 T. flour
• 1/3 c. cocoa powder
• 1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/8 tsp. salt
• 2 eggs, large
• 1/3 c. unsalted butter, softened
• 1/2 c. plus 2 T. sugar
• 2 T. buttermilk
• 1 tsp. vanilla extract

For the Creamy Filling:

• 1/2 c. milk
• 2-1/2 T. flour
• 1/2 c. shortening
• 1/2 c. sugar
• 1/4 tsp. salt
• 1/2 tsp. vanilla
• 2 c. powdered sugar

For the Ganache Frosting:

• 1/3 c. heavy whipping cream
• 1 T. unsalted butter, softened
• 6 oz. dark chocolate, chips or chunked

Preheat oven to 350 F. Line cupcake tin with liners and set aside.

Whisk together flour, cocoa, powder, soda and salt; set aside. Combine butter and sugar in mixer bowl and cream until light and fluffy. Add eggs, one at a time, incorporating well between each addition. Add dry ingredients and continue mixing until mostly combined, then add buttermilk and vanilla. Mix on low speed an additional 30 seconds.

Scoop batter into cupcake liners, filling about 2/3 full. Bake at 350  F for 13-15 mminutes. Allow cupcakes to cool completely before filling.

In small saucepan, gradually blend milk into flour, whisking until there aren't any lumps. Cook on medium low heat, stirring constantly, until the mixture turns to a thick paste. Be careful, though, because it will seem like nothing's happening and then all of a sudden it's really thick and can burn easily. Allow mixture to cool to lukewarm.

Meanwhile, cream shortening, sugar and salt in mixer. Add warm paste and continue beating until light and fluffy. Add vanilla. Mix in powdered sugar in about three additions.

Scoop filling into pastry bag fitted with large tip. If you have a fancy cupcake filling tip, use that one, but I used a Wilton #12 tip and it worked just perfectly. Poke tip about 1/2" into top of cupcake and squeeze in a small amount of filling. You'll know you squeezed enough when you see the top of the cupcake rise a little bit. Remove tip and fill remaining cupcakes. If the filling oozes a little, just scrape it off.

To make the frosting, place chocolate in deep bowl and set aside. In small saucepan, heat cream and butter until simmering, but not boiling. Pour over chocolate and allow to sit about 5 minutes. Stir mixture until smooth and evenly combined. Dip the top of each cupcake in ganache and allow to set about 10 minutes in refrigerator. Repeat 1-2 times or until desired thickness is reached.

Change tip on pastry bag to a fine, plain point; I used Wilton #3. Pipe swirls across the top of each cupcake. Refrigerate about 10 minutes to set.


Source: Cupcakes and frosting adapted from Culinary in the Country; Filling from my Great Grandmother Mattie Foote