Chocolate Birthday Cupcakes with Nutella Cloud Frosting

Cupcakes galore! I think it’s safe to say that this layer-cake bakin’ girl has never before made so many cupcakes or used so many sprinkles in such a short span of time. Actually, maybe it’s not so much that I haven’t made so many in such a short time, but that I’ve never blogged about so many. The thing is that so often when I bake, I then eat, share, deliver…all with no time left to photograph or write about the recipes. This was going to be one of those times, but then after sharing a few Instagram shots of the cupcakes and receiving a flurry of requests to share what these cupcakes were all about, I thought I’d switch things up and do an all-iPhone shot post and go ahead and share!

So, a close friend of mine, Janin, was celebrating her birthday this past weekend, and we had a super-fun girls’ night on Friday night at her house (Birthday Cake Shooters, anyone?). Since she’s a relatively new friend (I just discovered how incredible it is finding such true friends at this stage in life.), I hadn’t yet met several of her hometown friends who were coming in to celebrate, so when trying to decide what birthday treats to make for the occasion, I figured if there’s anything that speaks to a gaggle of girls, it’s chocolate and sprinkles–lots of chocolate and sprinkles. You know, one thing I’ve learned over the past few years, is that sometimes keeping things classic and decadent can be as much of a crowd-pleaser as super-fancy, fondant-covered treats. You probably know by now that I am passionate about those as well, but I just feel that it totally depends on the situation. I used to feel that I had to go crazy decorating for days in order for birthday desserts to have wow-factor, but I’ve since discovered that’s not true.

So I made two types of cupcakes, the first was Janin’s all-time favourite, banana cake with chocolate frosting (I ended up making that frosting a la Nutella), and the second was classic dark chocolate cupcakes with the same chocolate frosting, sans Nutella (an amazing option for the non-Nutella fan). When one of the girls took a bite and said, “Whoa, the frosting is like a chocolate cloud!” I knew I had to put that down on paper. Chocolate clouds? What my dreams are made of. The truth is, it really does have a billowy cloud-like texture, and as a girl very concerned about texture, particularly frosting texture (not to mention enticing baked good names), “chocolate cloud” spoke to my very core. Add the rich, satiny awesomeness that is Nutella to the mix, and I’m blogging an otherwise unblogged delight.

The cupcakes themselves are a classic, one-bowl dark chocolate cupcake recipe that never disappoints. It’s only slightly different than this recipe, but I love it (love them both–I just have a thing for experimenting). The frosting is a modified version of this previous frosting I posted, but the Nutella gives it this incredible taste and adds to the already creamy texture. Even if you don’t like Nutella, you can simply omit it for a classic chocolate cloud frosting.

Such a classic birthday treat! Did I mention how well they pair with Chocolate Whipped Cake Martinis & Chocolate Banana Cake Martinis?

Oh yes, they do. Just sayin’.

Here’s the recipe:

*Product notes: The Cacao Barry Cocoa Powder – Extra Dark (my favourite) cocoa powder is what makes this chocolate cupcake recipe so incredible.

Chocolate Birthday Cupcakes with Nutella Cloud Frosting

Yield: 12 standard cupcakes

Ingredients

    For the Cupcakes:
  • 3/4 cup (95 g) all-purpose flour
  • 3/4 cup (150 g) white sugar
  • 1/4 cup (30 g) dark cocoa powder (I use Cacao Barry Extra Brute)
  • 3/4 teaspoon (3.5 g) baking soda
  • 3/4 teaspoon (3.5 g) baking powder
  • 3/4 teaspoon (3.5 g) cornstarch
  • 1/2 teaspoon (4 g) salt
  • 1/3 cup (80 mL) buttermilk
  • 1/4 cup (60 mL) brewed coffee or espresso, hot
  • 3 tablespoons (45 ml) vegetable oil
  • 1 egg, room temperature, lightly beaten
  • 1-1/2 teaspoons (7.5 mL) pure vanilla extract
  • For the Nutella Cloud Frosting:
  • 1 cup (227 g)(2 sticks) unsalted butter, softened but cool
  • 1-1/2 cups (190 g) icing sugar (confectioners’), sifted
  • 2 teaspoons (10 ml) pure vanilla extract
  • 3/4 cup (125 g) premium bittersweet chocolate, chopped, melted and slightly cooled
  • 1/3 cup (100 g) Nutella
  • 1 tablespoon (15 ml) milk
  • pinch of salt

Instructions

    For the Cupcakes:
  1. Preheat oven to 350° F and line a muffin/cupcake pan with your favourite cupcake liners.
  2. In the bowl of electric mixer fitted with the paddle attachment, sift flour, sugar, cocoa powder, baking soda, baking powder, cornstarch and salt.
  3. In a medium bowl or measuring cup, combine the buttermilk, coffee, oil, egg and vanilla.
  4. Add liquid mixture to dry ingredients and mix for 2 minutes on medium speed (you may need the plastic splashguard that comes with mixer), Divide batter among (2/3 full or just less) liners. Batter will be liquidy, and cupcakes will rise.
  5. Bake for 15-17 minutes, or until toothpick or skewer comes out with a few crumbs. Try not to over-bake. Carefully remove cupcakes from the pan immediately (it's hot!), and place them on a wire rack until completely cool.
  6. For the Nutella Cloud Frosting:
  7. In a bowl of stand mixer fitted with paddle attachment, combine the icing sugar and butter and beat on low speed (I use #2 on my KitchenAid mixer) for about 1 minute.
  8. Add vanilla, and beat on low speed until well combined. Add the melted and slightly cooled chocolate and beat on medium speed (I use #4 on my KitchenAid mixer) until smooth, about 2 minutes).
  9. Add the Nutella, milk and pinch of salt, and beat on med-high speed for another minute.
http://sweetapolita.com/2012/03/chocolate-birthday-cupcakes-with-nutella-cloud-frosting/

Sweetapolita’s Notes on the Cupcakes:

  • For evenly-sized cupcakes, I always use a 50mm cookie scoop (it’s a bit trickier with this runnier batter, but it’s worth it).
  • You can substitute the Cacao Barry Extra Brute cocoa powder, but be sure to use a quality cocoa powder (Dutch-processed).
  • To see the baking ingredients, equipment and tools that I used for this recipe, check out my shop.
  • Even if you dislike coffee with a passion, please trust me–it simply enhances the rich chocolate flavour!
  • For tips for baking better cakes, check out this previous post.
  • This recipe is easily doubled or tripled.
  • Unlike vanilla cupcakes, these stay incredibly moist for several days, so I often bake them a day before I need them (unfrosted) and frost on the day I am serving them, but you can also frost them and keep them in an airtight container for up to 3 days, for convenience (if they last that long!).

Sweetapolita’s Notes on the Nutella Cloud Frosting:

  • For the purest at heart, you can make your own Nutella by following Stella’s Homemade Nutella recipe.
  • You can omit the Nutella and you have an incredible “classic chocolate cloud frosting.”
  • It’s ideal to make this frosting right before you need it, because you’ll find it’s an ideal consistency for piping and decorating, but once it’s on the cake or cupcakes, it stays perfectly smooth and fluffy for up to 3 days.
  • You can add small increments of more milk, if too thick, and blend until smooth.
  • If you find the frosting starts to get air bubbles while sitting (during the decorating process), use a rubber spatula to knock the air out of it, by stirring it with a back and forth paddling motion.
  • To frost the cupcakes in the photo, I inserted a large, plain round icing tip into an 18″ pastry bag and filled it with the frosting. I piped a large swirl starting from the outside of the cupcake, and, moving in a slow circular motion, worked my way to the center, and gently pulling the bag up and away from the cupcake. Then, using the underside of a small spoon (I used a baby spoon), I put slight pressure on the very top of the swirl and pull the spoon up and away. This creates a well for the sprinkles and gives the cupcake a classic but not-so-perfect look. Top with confetti quins or sprinkles for a fun birthday finish!

Good luck & enjoy!

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Super-Duper Vanilla {or Funfetti} Cupcakes

Funfetti Cupcakes via Sweetapolita

I know it may seem as though lately all I bake with and talk about is white cake & sprinkles, but I promise there are so many delightful-yet-unsprinkled baked goods coming your way in the next while. See, I’m certain this current sprinkle obsession of mine is just a phase–you know, much like my 1990’s obsession with Bret Michaels. I mean, come on . . . really. What was I thinking?

No, wait, you’re right–that was no phase. And neither is my love for sprinkles: I’m devoted.

But, that doesn’t mean that I want *ahem* “white cake & sprinkles” every day. However, I was crazy about them all week. And last week. And a flurry of times before that, but honestly, I do bake sans sprinkles from time to time. We also happen to have had several birthday celebrations going on this past week, so it just seemed like a pretty good idea. But actually this post isn’t about sprinkles. It’s about vanilla cupcakes–classic, white, fluffy, vanilla cupcakes. Sure, you can funfetti them by adding sprinkles, which is never a bad idea, but the best part about these is the actual vanilla cupcake.  I usually even skip the frosting when I make these for myself, and eat them all one single cupcake warm out of the oven, in all its glory. There’s just nothing like an amazing vanilla cupcake.

Funfetti Cupcakes via Sweetapolita

So what makes these cupcakes the “super-duper” vanilla cupcakes? Well, I think it’s really just a matter of personal preference, so for me it’s what makes it my ultimate vanilla cupcake: it’s fluffy, moist, truly vanilla (love those vanilla bean flecks!), all with only a hint of that “egginess.” You know the one? So what these cupcakes are is really a modification from the recent Funfetti Layer Cake and Fluffy Vanilla Cake posts, to make them a little more ideal for cupcakes. Although, both of those recipes make really good cupcakes, I love a vanilla cupcake made with whole eggs, so this includes mostly whites (makes it nice and white & fluffy) but with 1 whole egg as well. I also used 1/2 butter and 1/2 shortening (gasp!), which I don’t often do, but I really love it in these.

Lastly, a few weeks ago I made some vanilla sugar (this could not be any easier, guys), which is essentially just adding a fresh vanilla bean and its seeds into regular white sugar for about a week or so (at least) and then using it in place of plain sugar. I figured that would indeed make these my ultimate cupcakes. I’m actually kind of hooked on vanilla sugar now–I love it in coffee, tea, cappuccino, sugar cookies–you name it. So, yes, I may have a new vanilla sugar addiction, but I certainly do not have a sprinkle addiction.

I mean, really? A sprinkle addiction? Completely absurd. Sure, I buy a few now and again, but it’s not like I buy them in bulk.

Nope, I have no idea what you’re talking about.

So when I sit and do the math, we actually made 80+ Super-Duper Vanilla Cupcakes in the past week or so. The girls helped me bake them and decorate them–some classic vanilla and some funfetti, but all super moist, super yummy and super vanilla. Good thing I have such hard-working cakelets.

Actually no, wait–the frosting is completely necessary: it’s clearly the much-needed glue to hold a generous medley of sprinkles.

Grab a pretty box and some twine or ribbon, and you’ve got yourself a heartfelt, handmade box of happiness to share with someone awesome.

And since I’m a big fan of handmade gifting, I believe it’s always a great idea to Say it with {Cup} Cake!

Speaking of cupcakes, brace yourself for this recent post from Melissa at Best Friend’s for Frosting: 28 Popular Dessert Bloggers Share Their All-Time Favorite Cupcake Recipe. Whoa!

And, in other news, here’s what’s been up with me this past week (aside from making 80+ Super-Duper Vanilla Cupcakes and not buying copious amounts of sprinkles):

  • My very close baker & blogger pal, Shauna Sever, celebrated the official release of her first book, Marshmallow Madness! just a few days ago. Simply put, this book rocks. Oh, but so does Shauna.
  • As I write this post, I have cupcakes galore happening in the oven, to celebrate a new and amazing friend’s birthday this weekend. Then I somehow came across this. Then I remembered that I received these for Christmas. Oh boy.
  • A local blogging pal, Christina, is also celebrating the launch of her book this week, Scientifically Sweet. This book looks incredible! I’ve always loved her scientific approach, and she makes the most delectable desserts.
  • This Sunday, March 4th, I will be chatting to a group from the Canadian Society of Sugar Artistry, in Toronto, Ontario, about some tips & tricks for taking better cake photos. Check out the link if you’d like to learn more! *You don’t need to be a member to attend.
  • After receiving oodles of emails inquiring about what “stuff” I use in my baking and caking endeavours, I’ve added a new Sweetapolita Shop, powered by Amazon, to the site, and have included my favourite ingredients, tools, books, photo equipment and more. It’s a work in progress, so I will be adding new things regularly.
  • I continued to embrace my Instagram dependency by snapping many random photos. If you’re not already Instagram-ing, I highly recommend it! Remember this post?

Happy March!

Super-Duper Vanilla {or Funfetti} Cupcakes

Yield: 24 standard size cupcakes

Ingredients

    For the Cupcakes:
  • 1 cup whole milk (237 ml), at room temperature
  • 4 large egg whites (120 g), at room temperature
  • 1 egg, whole, at room temperature
  • 2 teaspoons (10 ml) pure vanilla extract
  • 1/2 teaspoon (2.5 ml) almond extract
  • 3 cups (350 g) cake flour, sifted
  • 1-1/2 cups vanilla sugar (300 g)
  • 1 tablespoon + 1 teaspoon baking powder (19.5 g)
  • 3/4 teaspoon salt (5 g)
  • 6 tablespoons (85 g) unsalted butter, softened but cool, and cut into cubes
  • 6 tablespoons (85 g) vegetable shortening (I used Crisco)
  • 1/2 cup Rainbow Jimmies or Confetti Quins
  • For the Frosting:
  • 3 sticks + 2 tablespoons (375 g) unsalted butter, softened and cut into cubes
  • 3.5 cups (400 g) confectioners’ sugar, sifted
  • 3 tablespoons (45 ml) milk
  • 1 tablespoon (15 ml) pure vanilla extract
  • a pinch of salt
  • a medley of sprinkles for decorating

Instructions

    For the Cupcakes:
  1. Preheat oven to 350°F. Prepare two standard muffin pans with your favourite baking liners and set aside.
  2. In a medium bowl or measuring cup, combine and stir the egg whites, whole egg, 1/4 cup of milk, vanilla and the almond extract. Set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients, including the vanilla sugar, together on low speed (I use the “stir” setting on my mixer) for 30 seconds.
  4. Add the butter and shortening, and blend on low speed for about 30 seconds, then add remaining 3/4 cup of milk, and mix on low speed until just moistened. Increase to medium speed and mix for 1-1/2 minutes.
  5. Scrape the sides of the bowl and begin to add the egg/milk mixture in 3 separate batches; beat on medium speed for 20 seconds after each addition. If you're making Funfetti cupcakes, simply fold in the rainbow jimmies or confetti quins, until just combined.
  6. Divide the batter into your prepared pans (I always use a 50 mm cookie scoop for perfectly even cupcakes), no more than 2/3 full. Bake until a toothpick comes clean when inserted into the center of the cupcake, about 16-18 minutes. Be so careful to not over-bake.
  7. Place hot baking pans on wire racks, then carefully (they're hot!) remove the cupcakes from the baking pans immediately, to let cool. Let cool completely before frosting.
  8. For the Frosting:
  9. In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium speed (I use “4″ on my KitchenAid). Butter will become very pale & creamy.
  10. Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 6 minutes. Frosting will be very light, creamy, and fluffy.
  11. Best used right away (for ideal spreading consistency). To get frosting super smooth (no air bubbles), use a silicone spatula and in an aggressive side-to-side motion, pushing the frosting back and forth against the sides of the bowl. You will hear a sort of paddling sound. Do this every so often while you use the frosting--it keeps it super smooth.
http://sweetapolita.com/2012/03/super-duper-vanilla-or-funfetti-cupcakes/

Vanilla Sugar

This vanilla sugar is lovely for baking, but can be used anytime you would use regular sugar. This recipe makes an extra 1/2 cup of sugar than what's needed for the cupcakes, so you will have some left in your sugar canister for tea, coffee and more.

Ingredients

  • 2 cups (400 g) granulated sugar
  • 1 vanilla bean, whole

Instructions

  1. Place your sugar in a canister or other airtight container. Slice your vanilla bean down the center with a small, sharp knife, and scrape all of the seeds from the inside. Add the seeds to the sugar, bury the bean inside and seal the container.
  2. Sugar will be "vanilla-ized" in 1-2 weeks.
http://sweetapolita.com/2012/03/super-duper-vanilla-or-funfetti-cupcakes/

[vanilla sugar recipe source: Alton Brown]

Sweetapolita’s Notes:

  • If you do not have access to cake flour, you can quickly and easily make your own to substitute. Learn how in this previous post, Bring Me Flours.
  • You can replace the vanilla sugar with regular granulated sugar, and add the seeds from 1 vanilla bean to the milk portion of the cupcake batter steps.
  • for a gorgeous pink vanilla sugar & gifting idea, check out this gorgeous Valentine’s Vanilla Sugar Giftable from Maddy at Somewhere Splendid.
  • As with any vanilla cake, you can use 100% liquid egg whites in the batter (simply weigh them on your kitchen scale), which saves wasting the yolks.
  • You can omit the almond extract, but I do promise that it really gives the cake wonderful flavour–the finished cake/cupcakes don’t taste like almond, per se.
  • For the funfetti sprinkles inside the cake, you can experiment, but I recommend the Rainbow Jimmies or Confetti Quins. The cupcakes in this post are made with the confetti quins. The tops of the cupcakes are decorated with a mix of almost every sprinkle I have! I recommend grabbing a handful of each type you like, placing them all in a small bag and shaking them up to create your medley. That way they sprinkle evenly!

Good luck & enjoy!

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Funfetti Layer Cake with Whipped Vanilla Frosting

Funfetti Cake via Sweetapolita

Hooray for funfetti! Do you remember Funfetti cake mix? Was it your favourite cake as a child? As a grown-up? Vanilla cake filled with little bits of rainbow sprinkle goodness is one of those treats that never gets boring–even the word, “funfetti,” is a party waiting to happen. As a blogger, I’m also a bit late to this party, as it seems there were so many fabulous variations of this cake (and so many other types of desserts) floating around the web last year, but since I am a huge fan of this cake, I couldn’t resist sharing it with you today. I made it again over the weekend as a welcome home surprise for my two little cakelets, Reese & Neve. They were away visiting Grant’s mom, “Nanny,'” for a few days, and I knew that they would do backflips to come home to funfetti cake (and to mommy & daddy, of course!).

So, as supercalifragilisticexpialidocious as “funfetti layer cake” sounds, looks and tastes, it couldn’t be any simpler to make. Okay, ready? You take your favourite vanilla cake and you add rainbow jimmies (you can also use the confetti quins) into the batter . . . oh, and then you bake it up. See, even if I tried to make it sound complicated, I couldn’t–it’s likely the most rewarding baked good you will ever make, considering it’s the most fun (ever!) and is so easy. Now, that being said, because we’re doing a scratch version of a famed cake-mix cake, I think it tastes the best to start with the whitest, fluffiest scratch cake possible, one that almost mimics a boxed cake.

So what I used this time was a modified version of the Fluffy Vanilla Cake that I posted awhile back. I have done this before using it as it was, which was also great, but this time I made just a few small changes: a bit more cake flour, a bit less sugar and a touch of almond extract (trust me, it doesn’t come out tasting almond-y, but just pure white cake yumminess), were some of the changes I made. For the frosting, I like to pair this cake with a sweeter frosting (likely due to childhood birthday cake memories), so I use my favourite variation, which is whipped and tastes like vanilla ice cream (for some inexplicable reason). Overall, it’s funfetti-tastic.

Funfetti Cake via Sweetapolita

Since this cake was for my little girls only (not a big crowd), I didn’t want to do anything too crazy, tall or complicated, but the possibilities are endless, really. 4-layer? 6-layer? Domed? I bet you can’t go wrong. As for the decorating sprinkles, you can go crazy sprinkle happy with any variation you love. I personally love confetti quins, so I used those for the top (and a sprinkling on top of the center filling frosting layer!), well, that and I used up all of my rainbow jimmies in the batter. I may or may not have made an earlier double batch of this batter over the weekend, in which I forgot to add the, um, sugar! So, my stash of rainbow jimmies was drastically depleted before I made this batch. Boo! But honestly, you can add any or every sprinkle you own as the final decoration for your cake, and I bet it would look amazing–sprinkles never disappoint.

Funfetti Cake via Sweetapolita

And, trust me, the funfetti doesn’t stop here. Check out these previous sprinkle treats from some of my baking friends around the web:

Naomi’s Funfetti Cheesecake Pops

Amanda’s Mini Funfetti Cupcakes

Heather’s Sprinkle Cake

Jessica’s Homemade Funfetti Cupcakes

Caroline’s Chocolate Covered Funfetti Cake Balls

Katrina’s Cake Batter Ice Cream Bread

Shelly’s Double Glazed Funfetti Donuts

Funfetti Layer Cake with Whipped Vanilla Frosting

Yield: One 2-layer, 8-inch round cake

Moist, fluffy vanilla confetti cake filled and topped with a sweet and creamy vanilla frosting and sprinkles.

Ingredients

    For the Cake:
  • 1 cup (240 ml) whole milk, at room temperature
  • 4 large egg whites (175 g), at room temperature
  • 1 whole egg, at room temperature
  • 2 teaspoons (10 ml) pure vanilla extract
  • 1/4 teaspoon (1.25 ml) almond extract
  • 2-3/4 cups (315 g) cake flour, sifted
  • 1-1/2 cups (300 g) sugar
  • 1 tablespoon + 1 teaspoon (19.5 g) baking powder
  • 3/4 teaspoon (5 g) salt
  • 12 tablespoons (170 g) unsalted butter, at room temperature and cut into cubes
  • 1/2 cup Rainbow Jimmies (or a few generous handfuls)
  • For the Frosting:
  • 3 sticks + 2 tablespoons (375 g) unsalted butter, softened and cut into cubes
  • 3.5 cups (400 g) confectioners’ sugar, sifted
  • 3 tablespoons (45 ml) milk
  • 1 tablespoon (15 ml) pure vanilla extract
  • a pinch of salt
  • rainbow jimmies, quins or other any other sprinkles for decorating

Instructions

    For the Cake:
  1. Preheat oven to 350°F. Grease, line with parchment, butter and flour two round 8-inch pans.
  2. In a medium bowl or measuring cup, combine and stir the eggs, 1/4 cup of milk, vanilla and the almond extract. Set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients, including the sugar, together on low speed (I use the “stir” setting on my mixer) for 30 seconds.
  4. Add the butter and blend on low speed for about 30 seconds, then add remaining 3/4 cup of milk, and mix on low speed until just moistened. Increase to medium speed and mix for 1-1/2 minutes.
  5. Scrape the sides of the bowl and begin to add the egg/milk mixture in 3 separate batches; beat on medium for 20 seconds after each addition. Gently stir in the rainbow jimmies, until just combined.
  6. Divide the batter in two, spreading it evenly with a small offset palette knife. If you have a kitchen scale, weigh the batter in the pans to ensure 2 even layers.
  7. Bake 25-35 minutes or until a cake tester comes clean when inserted into the center. Be so careful to not over-bake. Check cake at 20 minutes, but not before, and once you feel it’s almost ready, set the timer for 2 minute intervals.
  8. Let cool on racks for 10 minutes before loosening the sides with a small metal spatula, and invert onto greased wire racks. Gently turn cakes back up, so the tops are up and cool completely.
  9. For the Frosting:
  10. In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium (I use “4″ on my KitchenAid). Butter will become very pale & creamy.
  11. Add remaining ingredients and mix on low speed for 1 minute, then on medium for 6 minutes. Frosting will be very light, creamy and fluffy.
  12. Best used right away (for ideal spreading consistency).
  13. Assembly of the Funfetti Cake
  14. Place a small dollop of frosting in the center of a cake plate or 8-inch round thin cake board, and place the bottom cake layer on top.
  15. Place 1 cup of frosting on top of the cake layer, and spread evenly with a small offset palette knife. Sprinkle a handful of sprinkles (jimmies, quins--anything!) on top of the frosting (optional).
  16. Gently place 2nd cake layer face-down on top. Place a generous scoop of frosting on top, spreading evenly with a small offset palette knife and working your way down the sides until you have a thin layer of frosting over the entire cake. Chill until set, about 30 minutes.
  17. Remove from refrigerator and cover cake with a final layer of frosting. Sprinkle until your heart's content!

Notes

Wrap baked cake layers tightly and store at room temperature for up to 2 days, refrigerator for up to 5 days, or frozen for up to 2 months. Best eaten the same day as baked.

http://sweetapolita.com/2012/02/funfetti-layer-cake-with-whipped-vanilla-frosting/

[cake layers adapted from Classic White Cake recipe on Baking Bites and Rose Levy Beranbaum’s White Velvet Cake]

Sweetapolita’s Notes:

  • If you do not have access to cake flour, you can quickly and easily make your own to substitute. Learn how in this previous post, Bring Me Flours.
  • This unconventional method of blending the butter with the sugar and dry ingredients first is called the “reverse creaming method,” and was pioneered by cake guru, Rose Levy Beranbaum.
  • As with any vanilla cake, you can use 100% liquid egg whites in the cake layers (simply weigh them on your kitchen scale), which saves wasting the yolks.
  • For the funfetti sprinkles inside the cake, you can experiment, but I recommend the Rainbow Jimmies or the Confetti Quins that you see on top of my cake.
  • For a 4-layer Funfetti Cake, you could simply slice each of your two cake layers in 2, or for a 3-layer cake, simply divide the batter among 3 round 8″ cake pans (the layers will be shorter, but you will have 3!).
  • The cake base for this Funfetti version is a slightly adapted version of the Fluffy Vanilla Cake, so for the ultimate vanilla cake, you can simply omit the sprinkles in the cake layers.
  • This batter makes fabulous cupcakes.
  • The frosting tastes like vanilla ice cream–you’ll see!
  • You may enjoy reading my previous post, 50 Tips for Baking Better Cakes.

Good luck & enjoy!

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Last Minute Valentine Treat Ideas {No Bake}

Happy Love Day!

A short & sweet post for you today…

If you’re like me, and you were sure that you still had days or weeks until Valentine’s Day, and then woke up realizing it’s here, then you may need a few quick and easy treat ideas that you can whip up in a hurry. These recipes are all no-bake, require only a handful of ingredients and offer a little wow factor with now factor. Simple or not, these confections are actually some of my all-time favourites:

Butterscotch Peanut Butter Marshmallow Hearts

 

Sprinkled Chocolate Party Spoons

 

Cake Batter & Sprinkle Bark

 

Misty Minty Peppermint Patties

Jennie’s Peanut Butter Pie

Wishing you a day filled with love & cake (or, of course, some fabulous no-bake treats)!

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Red Velvet & Cinnamon Layer Cake {and Red Velvet Link Love!}

Red Velvet & Cinnamon Layer Cake via Sweetapolita

It’s a Red Velvet Cake craze, my friends! I may be a little late to the Red Velvet party, but I’ve arrived, outfitted in a quintessential vintage red polka dot 50’s dress, of course, and with a cake in tow — a Red Velvet Layer Cake with Whipped Cinnamon filling and Rich & Fluffy Cream Cheese Frosting, no less — just in time for Valentine’s Day. Are you gearing up for the big day? I certainly was, as I had so many fun Valentine’s ideas to share with you, and then, bam!, earlier this past week I became super ill and was out of commission. I didn’t even see it coming — it was kind of crazy. The good news is that I had just made and began to photograph this cake that day, so at least I can share my red velvet love with you now.

As you may likely know, Red Velvet Cake is an old-fashioned, chocolate buttermilk cake, of sorts, that is known for its deep red or red-brown colour, typically achieved by a generous dose of red food colouring, or in many cases, cooked beets, or both. Most traditional versions of this cake are paired with either white cooked flour frostings or classic cream cheese frosting, or slightly tweaked variations of them. I would almost say that this cake keeps us loving and respecting the past more than any other cake out there–it appears that most bakers keep tradition close inside their apron pockets when recreating this red gem (when making it in cake form, that is–there are all sorts of incredible & innovative red velvet desserts out there now!).

Red Velvet & Cinnamon Layer Cake via Sweetapolita

I haven’t made this ever-popular (again) cake in quite some time, and there’s a reason: I simply couldn’t find a recipe for the cake layers that I loved. To be totally honest, I made 3 different recipes, and it was hard choosing one that I even really liked. I love the idea of the cake, and I love the flavours it’s known for, but when I tried the most popular recipes floating around the web, they were all standard butter cakes that ended up on the dry side once ready to eat. Then I tried a few alternatives that opted for oil-based cakes, which, with chocolate cakes I usually love, but I just found the ones I tried were too oily for the limited amount of cocoa in the Red Velvet Cake. I finally decided that the best recipe out there is likely a butter cake version, so back on the search I went . . .

That’s when I tried this perfectly moist and classically made cake layer recipe from baking911.com, and I loved it! Sarah worked hard to create a recipe that wasn’t dry at all, but rather really flavourful and moist, while staying really true to the traditional version.  I decided to switch it up just slightly, by filling the cake with a whipped cinnamon frosting and then frosting the outside with a fluffy cream cheese frosting — the yummiest.

Since any day is a great day to share pretty and love-y treats, I look forward to sharing my other posts with you next week (and stay tuned for a Love Day Roundup post!). In the meanwhile, let’s make one killer Red Velvet & Cinnamon Layer Cake! But first . . .

A few random-but-riveting Red Velvet Cake facts:

  • In Canada the cake was a well-known dessert in the restaurants and bakeries of the Eaton’s department store chain in the 1940s and 1950s. Promoted as an exclusive Eaton’s recipe, with employees who knew the recipe sworn to silence, many mistakenly believed the cake to be the invention of the department store matriarch, Lady Eaton (source). Incidentally, my mom worked at Eaton’s department store during my childhood; this fact is in no way related to Red Velvet Cake, just thought I’d share that exciting tidbit.
  • It is often said that Red Velvet Cake was first popularized at the Waldorf Astoria hotel in New York (where Grant and I spent our engagement weekend, but what? never had the cake!) during the 1920s, although, it seems that it had been popular for many years before then throughout the southern states. The famous Waldorf Red Velvet Cake recipe can be found, among other incredible recipes, in the fabulous The Waldorf-Astoria Cookbook.
  • Red Velvet Cake makes a special appearance (likely one of the reasons the cake regained popularity!) inside the perfectly unusual armadillo groom’s cake in the 1989 movie, Steel Magnolias.

Red Velvet & Cinnamon Layer Cake          {click to print}

 

 

 

 

Yield: One 4-layer (or two thicker layers), 9″ round cake. Serves 12-16

*August 2013 Update: Since I’ve written this post, baking911.com is structured differently–you must be a member to view the recipes. If you aren’t a member, you can try my more recent Red Velvet Cake recipe here.

I paired the fabulously moist & yummy Red Velvet Cake layers from my friends over at baking911.com with my own frosting and filling to create an old-fashioned favourite with a bit of a twist. My Whipped Cinnamon Filling/Frosting and Rich & Fluffy Cream Cheese Frosting recipes are below, and you can find the fabulous baking911.com Red Velvet Cake recipe, HERE (if you are a member of baking911.com).

Whipped Cinnamon Filling/Frosting

Yield: enough to fill a 9″ round, 4-layer cake

Ingredients

3 sticks + 2 tablespoon (370 g/13 oz) unsalted butter, softened and cut into cubes

3 cups sifted (480 g/1 lb + 1 oz) confectioners’ sugar (icing, powdered)

3 tablespoons (45 mL) whipping cream (heavy cream 35%)

2 teaspoon (10 mL) pure vanilla extract (I use Nielsen-Massey Pure Vanilla Extract)

2 teaspoons (10 mL) ground cinnamon, or to taste

pinch of salt

Method

1. In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium speed (I use “4″ on my KitchenAid). Butter will become very pale & creamy.

2. Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 6 minutes. Frosting will be very light, creamy, and fluffy.

3. Best used right away (for ideal spreading consistency) and stirred occasionally during the cake-frosting process.

Rich & Fluffy Cream Cheese Frosting

Yield: enough to frost (only frost, not fill) a 9″ round cake, with piped decorations (above)

Ingredients

1/3 cup  (75 g/2.5 oz) unsalted butter, room temperature

1 1/2 lbs (5 1/2 cups/685 g) confectioners’ sugar

1 1/2 packages (8 oz packages) cream cheese (12 oz/345 g), cut into cubes, cold

1/4 cup (60 ml) whipping cream (heavy cream 35%)

2 teaspoons (10 ml) pure vanilla extract (I use Nielsen-Massey Pure Vanilla Extract)

pinch of salt

Method

1. Using electric mixer fitted with the paddle attachment, blend butter and icing sugar on medium low speed, until just combined, about 2 minutes.

2. Add cold cream cheese, all at once, and beat on medium speed for about 5 minutes.

3. Add whipping cream and vanilla, and beat at medium high speed for about 1 minute. Frosting will be fluffy. Be sure to not overbeat, or the frosting will start to become too thin.

Assembly of the Red Velvet & Cinnamon Layer Cake

1. With a long, sharp serrated knife, slice both cooled cake layers in half horizontally, so you now have 4 cake layers (this is optional–you can certainly leave it as 2 thicker layers with one layer of filling).

2. Spread a small dollop of either frosting onto desired cake plate or cake board (this keeps cake from shifting).

3. Place 1 cake layer on it, cut-side up. Place ~1 cup of cinnamon frosting on top, and spread evenly with a Medium Sized Offset Spatula
leaving about a 1″ rim unfrosted (around the edges).

4. Repeat step 3 until you come to your final layer, which you will place cut side down.

5. Pile a generous amount of Fluffy Cream Cheese Frosting on top of the cake and using a clean Medium Sized Offset Spatula
working outward from the top center, adding more frosting to the sides and smooth, using a Medium Sized Straight Spatula, until cake is covered and smooth.

6. Place remaining Fluffy Cream Cheese Frosting in a large Pastry Bag fitted with your preferred large decorating tip. For this cake I used Ateco Decorating Tip 887, and swirl rosettes around the top of the cake. Top with candy heart or anything your little heart desires!

Sweetapolita’s Notes

  • This cake is best enjoyed day 1 or 2. Because of the cream cheese frosting, you will need to refrigerate the cake, but it should always be served at room temperature.
  • For Red Velvet & Cinnamon Cupcakes, you could bake in cupcake liners (24-36) and top with a swirl of each frosting, or even just one or the other.
  • Ready to rock your cake baking? Check out my 50 Tips for Baking Better Cakes post.
  • To learn more about my favourite baking tools, check out Baking Supplies I Love.

As always, I’d love to hear about your experiences and results making this cake, so come on back and let me know!

Does Red Velvet excite you? Here is a serious dose of Red Velvet love from friends around the web:

Happy Weekend!

 

P.S. No, I’m not really wearing a quintessential vintage red polka dot 50’s dress.

PPS. I don’t even own a quintessential vintage red polka dot 50’s dress, but ooh I wish I did!

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