baking

My adaptation of the Caramel Apple Poke Cake

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I tried making this Caramel Apple Poke Cake  from Delish.com (a recipe by Lindsay Funston). It was definitely delish!

According to Delish.com, here are the ingredients that this recipe requires:

2 tbsp. butter, plus more for pan
All-purpose flour, for pan
1 box spice cake mix, plus ingredients needed for batter
5 Granny Smith apples, finely chopped (peeled if desired)
1/4 c. sugar
1/4 c. brown sugar
1 tbsp. cinnamon, plus more for dusting
1 tsp. ground nutmeg
1 tbsp. corn starch
Juice of 1/2 lemon
1 1/4 c. jarred caramel, plus more for drizzling

FOR THE FROSTING
16 oz. cream cheese, softened
8 tbsp. butter, softened
2 1/4 c. powdered sugar
1 1/2 tsp. vanilla extract

My dilemma? I couldn’t find spice cake. My other dilemma? I didn’t want to make the frosting from scratch. So I bought a yellow cake mix, added some spices to make it a spice cake and I bought ready made cream cheese frosting.

So here is my adapted list of ingredients for the caramel apple poke cake that I made:

CARAMEL APPLE POKE CAKE- Sweet Monday style

1 box of yellow cake mix, plus ingredients needed for batter (which in my case was 3 eggs, water and vegetable oil)
6 Granny Smith apples, peeled and finely chopped
1/4 tsp. of ground ginger
1/4 tsp. of ground cloves
1 tsp. of cinnamon
1/2 tsp. of nutmeg
2 tablespoons of unsalted butter
1/4 c. sugar
1/4 c. brown sugar
1 tbsp. cinnamon
1 tsp. ground nutmeg
1 tbsp. corn starch
Juice of 1/2 lemon
one jar of Smucker’s caramel flavored topping (12.25 oz.)

-Butter a 9-x-13″ baking pan or dish.
-Mix the yellow cake mix, 1/4 teaspoon of ground ginger, 1/4 teaspoon of ground cloves, 1 teaspoon of cinnamon and 1/2 teaspoon of nutmeg together.
-Prepare the cake mix according to the package directions (i.e. add eggs, water and oil) and pour into the prepared pan. Bake according to package directions. Let cool, about 20 minutes.
-Prepare the apple layer: In a large skillet over medium heat, melt the butter. Add the apples and cook until soft, stirring occasionally, about 8 minutes. Add the brown sugar and white sugar, 1 tablespoon of cinnamon and 1 teaspoon of nutmeg and stir until combined. Add the corn starch and lemon juice and stir until combined. Remove from heat.
-When cake is cooled, poke holes using a thick straw or the end of a wooden spoon, all over the cake.
-Pour the caramel all over the cake, especially over the poked holes.
-Spread the apple mixture on top.
-Spread the cream cheese frosting over apple layer.
-Dust the top of the cake with cinnamon.

I have a great idea on how to adapt this recipe into cupcakes. After the cupcake has cooled,  poke one big hole in each cupcake and fill it with caramel. Instead of spreading a layer of apples and then spreading the cream cheese frosting on top of that, mix the apple mixture and cream cheese frosting together to make it an apple pie cream cheese frosting. Sounds pretty good, right?!

I must admit that I was a little hesitant about this recipe. It sounded like it would be too sweet with all the spices, the caramel, the cream cheese frosting and the sweet apples. But actually, it was the perfect combination together. The spices blended well together with all of the other ingredients and it was the perfect amount of sweetness. It reminded me of an apple pie with caramel on top.

 

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White Chocolate Cupcakes

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Here is a recipe for white chocolate cupcakes that I have tried and resulted in delicious cupcakes. I used a cupcake recipe which includes sour cream. Sour cream results in cupcakes that are light in texture and most importantly, moist. To make this a white chocolate cupcake, I added white chocolate chips in the cupcake batter. So delicious. I added 1/2 cup of melted white chocolate in the frosting. However,  keep in mind that the white chocolate might make the frosting a bit stiff. Making sure to fold in the melted white chocolate will help. Also adding a little bit of milk to the frosting if it becomes stiff will also help.

So let’s get started!

Here are the ingredients that you will need:

3/4 Cup Sugar
1/2 Cup Butter
2 Eggs
1 3/4 Cups Flour
1 tsp Baking Powder
1/2 tsp Salt
1 tsp of vanilla extract
1 cup of sour cream
1 cup of white chocolate chips

Preheat oven to 325 degrees. Line a cupcake pan with cupcake liners. I made mini cupcakes and this batch makes approximately 48 mini cupcakes.

Cream together the butter and the sugar until fluffy.
Add in the eggs and mix until well combined.
Add the vanilla and mix.
Add the flour, salt and baking powder.
Add one cup of sour cream and mix.
Fold in the white chocolate chips.
Fill each mini cupcake liner about ¾ full with batter.
Bake for 20 minutes at 325 degrees or until a toothpick inserted in the center comes out clean.

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To make the white chocolate frosting, you will need:

1 cup of unsalted butter, at room temperature
3 cups of powdered sugar
1 teaspoon of vanilla extract
1/2 cup of melted white chocolate chips

Beat the butter for at least one minute.
Add vanilla extract and beat for another minute.
Add powdered sugar, one cup at a time, while beating.
Fold in the melted white chocolate. Add a little milk if the frosting ends up a little stiff.
Place in piping bag and pipe onto cupcakes.

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A delicious and heavenly white chocolate cupcake display.

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I am happy and grateful for birthday celebrations.

Beach ball cupcakes: Pinterest Fail or not?

Ah, Pinterest. So many great DIY ideas. They make it look so easy. Here’s a short story of what I consider a Pinterest fail. Ok, maybe not so much of a fail, but my cake and cupcakes certainly did not turn out like the picture on Pinterest.

I love to bake. However, I’m not too good in the decorating department. When I frost cupcakes, they look sloppy. I just don’t have that magic touch. Maybe I’m a perfectionist when it comes to these things. Or maybe I don’t have the right tools. I didn’t use a tip on my decorating bags for frosting these cupcakes.  I had one that I’ve used a few times, but I lost it. I thought that I would do okay without one. I found out later that you need to use a tip for greater control of the frosting. Lesson learned. So onto my story.

I don’t have a dome cake mold but I found out that you can use a glass bowl. If it says Pyrex on the bottom of the bowl then it is oven safe. I had 4 sizes to choose from and I chose the smallest one. I greased up my Pyrex glass bowl very well so that the cake would slip out easily. In total, I baked the small cake for 26 minutes.

Small dome baked cake

Baking the dome cake in a small Pyrex bowl worked out great! The cake slipped out easily. I leveled the bottom of the cake so that it would be even.

I let the cakes cool. While they cooled, I prepared the frosting. I used about 7 to 8 drops of food coloring for each of the colors which were red, blue and yellow. I wanted the colors to be bright.

Beach ball cake for the birthday boy

48 beach ball colored cupcakes

As you can see the frosting came out pretty sloppy. But then again, I’ve never been good at frosting cupcakes. Practice makes perfect. Next time I will make sure to use a frosting tip for better control. I think the blue, red and yellow colors came out nice. If I knew how to frost cakes so that they are smooth, then the little beach ball cake would have looked better. I was told that they looked great, but I know I could have done better. I must say, they tasted delicious!

The 2 year old birthday boy blowing his cake

The birthday boy made the cupcakes look so much better!