Raspberry Vanilla Cupcakes

 

Raspberry Vanilla Cupcakes

Got a pack of raspberries laying around with no idea what to do with all of them? Don’t worry, SimplyDelicious can help you with this dilemma. It just so happened when I opened the fridge on a fine Sunday afternoon, that I was greeted with a stack of three raspberry packs. Just the previous day, I had discovered this amazing vanilla cupcake recipe. Seriously, it legit made the best vanilla cupcakes that I have ever tasted. So… I thought, why not make this delicious recipe raspberry flavored too? Now, I easily could have eaten all the raspberries too, rather than make cupcakes. I had to control myself though and think of the end product that was so close. That’s what’s so awesome about cupcakes. You make them quick, eat them quick. Done deal. Other desserts, like cheesecakes, make you wait overnight (way to0 long if you want instant pleasure).

Raspberry Vanilla Cupcakes

Raspberry Vanilla Cupcakes

Printable Recipe here

Ingredients:

  • 1 pack (6 oz) raspberries
  • 1 1/2 cups flour
  • 1/2 cup granulated sugar
  • 1/4 cup milk
  • 1/4 cup sour cream (or yogurt)
  • 1 stick of unsalted butter, room temperature
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Directions:

  1. Mix together all the dry ingredients (flour, sugar, baking powder, baking soda, salt)
  2. Add in the butter until the mixture resembles wet and crumbly sand
  3. Beat in the eggs until they are well incorporated and you can no longer see the yellow
  4. Put in the remaining wet ingredients (milk, sour cream, butter, vanilla extract) and mix until the texture of your mixture is smooth and fully combined
  5. Hand mix the raspberries into your batter until they are evenly distributed
  6. Fill the cupcake liners half way with the mixture
  7. Bake for about 20 minutes or golden brown

Raspberry Buttercream

Printable Recipe here 

Ingredients:

  • 6 cups powdered sugar
  • 2 sticks unsalted butter, room temperature
  • 1/2 cup raspberries
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Directions:

  1. Puree the raspberries in a food processor
  2. Pour the processed raspberries through a sieve with small holes to keep the seeds from getting in your frosting
  3. Use a spoon to help you get all the raspberry pulp out and set it aside in a small bowl (throw the seeds away)
  4. Cream the butter with a mixer for about a minute and then add the powdered sugar, one cup at a time
  5. Add in the vanilla extract, salt, and pureed raspberries
  6. If the buttercream is too runny, add in more powdered sugar until it is to your liking. If too thick, add a teaspoon of milk at a time.

Recipes adapted from: Tide & Thyme and Baking a Moment

Raspberry Vanilla Cupcakes    Raspberry Vanilla Cupcakes

Batman Fondant Cake, Chocolate Trifles, & Tropical Punch

Batman Cake

Finally MCAT and finals free!!! This was the first thing I baked after depriving myself of baking while studying. My sister’s birthday was originally the week before my test. I know, what perfect timing… I told her, if she wanted me to make a cake that she’d have to move her party to the week after. This time, I made her cake the day before her party (best decision ever btw). Last year I decided to make her cake the day of and was still decorating it till even after guests started to arrive, which was pretty stressful. You can check out her last year’s Chinese Takeout Box Cake here.

If you look closely at the picture, you can actually see the Batman sign that I wedged in the cake, burning haha. Someone yelled out that it was on fire after I had lit all the candles. Without thinking, I blew them all out, pulled out what little was left of it, and had to relight all the candles.

Choc Cake Trifles

Other than the cake, I also decided to make these small chocolate trifles. I found these plastic disposable cups from Dollar Store. Definitely made for an easy clean up, which is always a great goal to have for any type of party!

Batman IceCubes

Of course, I had to top it all off with these Batman ice cubes for the punch. I guess I was so excited about these, that I forgot to even take a picture of the punch!!

**Check below for recipes for the Batman Fondant Cake, Chocolate Trifle Cups, & the Tropical Punch**

Batman Fondant Cake

-For a quick overview, the cake was made from four layers that I stacked.

-The two that I used for the base were vanilla. For the top two layers I used a Hershey’s chocolate cake recipe.

Hershey’s “Perfectly Chocolate” Cake recipe found here

Vanilla Sour Cream Cake

Makes: two 8 or 9 inch cakes

Ingredients

  • 4 egg whites
  • 1 egg
  • 1/2 cup milk
  • 2 1/4 cups flour
  • 1 3/4 cup sugar
  • 1 1/2 sticks of butter
  • 1/2 cup of sour cream
  • 1 tablespoon baking powder
  • 1 tablespoon vanilla extract
  • 1 teaspoon salt

Directions

Preheat: 350 F

  1. Whisk the egg whites, eggs, milk, and vanilla extract together in a small bowl
  2. Combine together the flour, sugar, baking powder, and salt in a large bowl and lightly mix
  3. While the mixer is on a low speed, add in the butter (chunk by chunk) until the mixture is crumbly
  4. Now add your milk and egg mix to the crumbly mixture and mix for a minute
  5. Scrape down the sides of the bowl to make sure everything is incorporated
  6. Add the sour cream next and mix on medium speed for 30 seconds
  7. Spread the mix in a cake pan (use springform pan for ease of removing the cake)
  8. Bake the cake for 23-30 minutes or until well done

Tips:

-If you want the cake to come out cleanly, line the pan with parchment paper and use a springform pan as well

-Instead of black fondant, you can color the white fondant with black gel food coloring & you can also buy edible black paper for the buildings and Batman signals

-The yellow parts on the cake are white fondant colored with yellow gel food coloring

-The toppings for the cake are wire cake toppers from Hobby Lobby & I printed out Batman signs that I cut out to paste onto them, because I had run out of the of the edible black paper

Mini Chocolate Trifles

Makes: 25 cups

Ingredients

  • Leftover cake pieces, about 1/2 cake
  • 3 boxes of instant chocolate pudding
  • 10 Oreos, crushed
  • 1 can of whip cream

Directions

  1. Make the pudding according to the instructions on the box
  2. Cut the cake into small pieces, size does not have to be exact
  3. Fill each cup with a few small pieces of cake
  4. Top with a few spoonfuls of pudding
  5. Add whip cream on the pudding with a handful of crushed Oreos
  6. Serve and enjoy

Tropical Punch

Makes: Two large punch bowls (50- 4 ounce servings)

Ingredients

  • 1 cup sugar
  • 6 cups water
  • 46 fluid ounce can pineapple juice
  • 2/3 cup lemon juice
  • 1 quart orange juice
  • 2 two-liter bottles of lemon-lime carbonated soda

Directions

  1. Bring the sugar and water to a boil for 2-3 minutes
  2. Stir in the pineapple juice, lemon juice, and orange juice
  3. Divide the mixture into three large ziploc storage bags and place in freezer
  4. When ready to use, mix the lemon-lime carbonated soda with the juice mixture

 

Batman Cake

Batman Cake

 

 

Cranberry Bliss Bars

Cranberry Bliss Bars

Recreating any Starbucks recipe is always a sweet victory. Yes, those mouth-watering moist pumpkin breads, chocolate scones, and sugary cake pops that you spot in the glass windows while waiting to order the latte of the season perhaps. This recipe here happens to be the Cranberry Bliss Bars that they also offer. You will be warned though. If you make these at night hoping to double them as a breakfast for the next day…. Well, you may just find that they have all disappeared without a trace before the next day’s start. Hope you enjoy this delectable treat as much as I did!

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Cranberry Bliss Bars    

Printable Recipe Here

Ingredients:

  • 1 cup light brown sugar, packed
  • 1 cup all-purpose flour
  • 1 large egg
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/2 cup white chocolate chips
  • 1/2 cup dried cranberries
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon of ground cinnamon
  • 1/4 teaspoon salt

Directions:   (Preheat: 350 F    Time: 15 minutes preparing, 20 minutes baking)

  1. Line an 8 by 8 pan with parchment paper and set aside
  2. Melt the butter & allow it to cool
  3. Add the eggs, brown sugar, & vanilla extract to the butter and stir well
  4. Mix in the flour & salt until combined
  5. Sprinkle in the white chocolate chips & cranberries into your batter (add more or less, to your choosing)
  6. Pour your bars mixture into the prepared pan & smooth out the top using a rubber spatula or spoon
  7. Bake for about 20 minutes, or till the edges are golden brown
  8. After they have cooled, cut them by making a cross so you will end up with four squares, & then cut each of the four squares in half diagonally

Cream Cheese Frosting

Ingredients:

  • 2 1/2 cups powdered sugar
  • 1 cup white chocolate chips
  • 1/4 cup dried cranberries
  • 4 ounces cream cheese, room temperature
  • 3/4 teaspoon vanilla extract

Directions:

  1. Melt the white chocolate in the microwave for 30 seconds (stop and stir it) & then microwave again for 10 seconds stirring after & repeating the 10 second intervals until it is all melted
  2. Mix together the powdered sugar, cream cheese, vanilla extract, & about 3/4 of the white chocolate you melted (remaining 1/4 will be to drizzle on top)
  3. Add more powdered sugar if the frosting is too thin (or a teaspoon of water if it is too thick)
  4. Frost each of the bars with a knife & spread it around generously
  5. Add the cranberries on top & drizzle the remaining 1/4 cup of white chocolate

*Store in airtight container in fridge, will last up to a week (though I don’t think they will be around that long for you to worry about them lasting long haha)

Recipe adapted from Averie Cooks & Tracy’s Culinary Adventures

 

Pumpkin Spice Feast: Homemade Cupcakes & Ice Cream

The best part about this season has definitely got to be all the pumpkin spiced desserts and drinks out. Most commonly known are probably the famous Starbucks Pumpkin Spice lattes or those Sprinkles Pumpkin Spice cupcakes. Even grocery stores are swimming with this unique flavor in generic cakes, cupcakes, pies, etc. It was crazy, but I actually found a cream cheese that was pumpkin flavored. It tasted pretty normal, just with the pumpkin spice flavor added in. The best though was the Pumpkin Pecan creamer, which was just perfect with my morning coffee. I know… I’m on a pumpkin flow here haha.

Of course it’s nice seeing all these delicious desserts at stores where you can conveniently buy them. What’s even better though is when you can make them freshly without that commercial taste. Check below for a Pumpkin Spice Cupcake recipe as well a Pumpkin Ice-cream recipe :)

IMG_0413

Pumpkin Spice Cupcakes

Cream Cheese Pumpkin Cupcakes: recipe from a previous post found here.

IMG_0607

Pumpkin Spice Ice Cream

Homemade Pumpkin Spice Ice Cream

Printable Recipe: Here

Ingredients:

  • 5 egg yolks
  • 2 cups heavy cream
  • 1 cup pumpkin puree
  • 3/4 cup of dark brown sugar
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp salt
  • Pinch of nutmeg

Directions:

  1. Whisk the pumpkin puree and vanilla extract together and refrigerate for about 3-8 hours
  2. Combine 1 1/2 cups of heavy cream and 1/2 cup of brown sugar in a saucepan over medium heat
  3. Cook for about 5 minutes, till bubbles form around the edges of the pan
  4. Whisk the egg yolks, cinnamon, ginger, salt, nutmeg, 1/4 cup of brown sugar, and 1/2 cup of heavy cream until combined in a separate bowl
  5. Remove the heavy cream mixture from the saucepan and whisk about 1/2 cup of it into the egg yolk mixture
  6. Pour the combined mixture back into the saucepan and cook it over medium heat until it thickens (do not let it boil)
  7. Strain through a sieve into a bowl
  8. Place this bowl in another bowl full of ice-water
  9. Whisk the pumpkin puree into this custard like mixture and refrigerate for 3-24 hours
  10. Cover it with a plastic wrap pressed on the surface to prevent a skin from forming
  11. Transfer your custard to an ice-cream maker and freeze it according to the ice-cream maker’s instructions

EPIC, EASY, & EFFORTLESS DESSERTS

I don’t even know how long it’s been but here’s for a food packed post to have made that wait worthwhile. I have all these pictures accumulating and just waiting for their moment to shine in a post. Most of my baking is done for occasions like a friend’s birthday or if I am going to a dinner party. Oh and can’t forget my cravings either haha. You know, especially when you see an epic mouthwatering dessert that you just must taste. At what better than recreating it to your liking? Or even when you go to a restaurant and have one of their specialities & think of how nice it would be to be able to make it at home for a midnight snack or what not. Not only that, when you bake you know EXACTLY what it going in your food. It for sure puts all those worries about mystery ingredients to rest.

Looking for something quick to make or just ideas in general? Check out these three easy to make assorted desserts! IMG_2250 Twizzler Chocolate Sandwiches

-Bake your favorite flavor of cake & let it cool (Hershey’s cake recipe here)

-Cut it into 3 x 3 inch squares & cut those in half to make a sandwich

-Fill the inside with buttercream, recipe found here

-Using a piping bag, top the cake with icing & place your candies accordingly IMG_2806

Mini Chocolate Bundt Cakes topped with Glazed Strawberries

-Bake your favorite cake in the mini bundt cake pans (found mine at World Market)

-Make a chocolate ganache to cover it, a combo of about 9 oz of chopped chocolate with 1 cup of heavy cream

-Top it off with a strawberry dipped in a fruit glaze (bought the glaze already made in the grocery store fruits section) IMG_2044 Chocolate Drizzled Pecan Pie with Raspberries

-My ALLTIME favorite pie recipe because you simply mix all the ingredients together and throw them in a pie shell (product is too epic and leaves your taste buds feeling out of this world!)

-You can find the recipe for the pecan pie in a previous blog post of mine here

-Melt some baking chocolate and drizzle it over the pie (i put the melted chocolate in a ziploc bag with the corner cut to make it easier) & for some color add fruits on top

What’s your favorite go-to recipe?

Chinese Takeout Anyone??

photo 3  Birthday parties… The hardest thing about them is always the theme!!! For my sister though, that wasn’t the case. She’s been interested in the Chinese culture ever since my dad went there on a business trip haha. So of course, she had a Chinese themed party with everything Chinese you can think of! It was hilarious because half of the people she invited even came dressed in the Chinese cultural clothing. She asked me to make her her cake like last year (which was a rainbow layered cake from inside) so I didn’t mind at all, considering it’s been a while since I baked due to exams and studying. After some research, I decided that I was going to make her a fondant Chinese Takeout Cake! I used a Coconut Cake recipe seen below, covered it with fondant, & drew on it with edible food markers.

Coconut Cake

Ingredients:

  • 6 large egg whites
  • 2 1/4 cups cake flour
  • 1 1/4 cups sugar
  • 1 cup coconut milk
  • 1 cup sweetened shredded coconut
  • 1 1/2 sticks of butter (or 2/3 cup), RT
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • Icing Recipe from here
  • Pre-made Fondant (bought from Michaels)

Directions:

Preheat: 350 F

  1. Mix together all the dry ingredients: cake flour, sugar, baking powder, and salt
  2. Cut the butter in 2-inch cubes and beat with the dry mixture until it becomes crumbly (1 minute aprox)
  3. In a separate bowl, mix together the egg whites, coconut milk, coconut, and vanilla extract
  4. Add half of this liquid mixture to the dry ingredients and beat until well combined
  5. Add the remaining liquid mixture until the batter is consistent and uniform
  6. Pour the batter in the cake pan and bake for about 15 minutes or until lightly golden
  7. Allow the cake to cool completely

What I did for assembling it was cut it into four pieces, which I then stacked on top of each other with layers of frosting in between. I completely coated the whole cake with a thin layer of frosting after to seal the crumbs (because you need a flat surface when you place the fondant over it). For the fondant, I just measured each side of the cake and cut out each piece a half inch larger so I could seal each side on top of each other. I drew the Chinese symbols & house onto the fondant cut outs before putting them on the cake.

Lastly… It was pretty spontaneous, but to top it off I decided to make her cupcakes to go along with it!

photo 4

Happiness in A Cupcake

Spontaneous baking… Haha that’s what this was. That & it was the perfect opportunity to use those edible silver pearls I just bought! I really wanted to make something with bananas so I was about to make my 4-ingredient banana bread, but…… There was the fact that I couldn’t remember the last time I made cupcakes. Cupcakes it was :)

*Why do I say “Happiness in A Cupcake”?? Well, as it turns out- Bananas have been known to cheer people up. They are the only fruit that contain high levels of tryptophan that is later converted to serotonin. Serotonin is a chemical neurotransmitter that lowers depression. Sadly….. I discovered during my research that this is a myth -__- Yes, bananas contain serotonin. BUT there remains the fact that this serotonin is unable to cross the blood-brain barrier and so can’t get to where it needs to be. I still believe there is a lot of happiness to be found in bananas. Seriously, with almost no fat, low calories, and a plentiful of vitamins who could deny this bountiful fruit?

Banana Cupcakes

Ingredients

  • 2 2/3 cups all purpose flour
  • 1 cup light brown sugar
  • 1 cup shredded coconut (optional)
  • 3/4 cup white sugar
  • 1/2 cup buttermilk (or regular milk)
  • 2 eggs
  • 2 ripe bananas
  • 1 1/2 sticks butter, room temperature
  • 1 1/2 tsp vanilla extract
  • 1 1/4 tsp baking soda
  • 1/2 tsp salt

Directions

Preheat: 350 F

  1. Get a large mixing bowl and beat the butter for a few minutes until creamy 
  2. Add the sugar and then the eggs & vanilla extract while beating at a low speed
  3. Add the 2 mashed bananas & coconut and continue to beat
  4. Mix in the flour and buttermilk in small intervals
  5. Fill the cupcake pan about 2/3 full each and bake for about 18 minutes

Cream Cheese Frosting

Ingredients

  • 8 ounces cream cheese, room temperature
  • 1/2 stick of unsalted butter, room temperature
  • 3/4 cup powdered sugar
  • 1/2 tsp vanilla extract

Directions

  1. Beat together the cream cheese and butter
  2. Add the powdered sugar in small intervals
  3. Pour in the vanilla extract and beat until fluffy for a couple minutes

 

Adapted from BlissfullyDelicious