Zesty Key Lime Cupcakes

INGREDIENTS

1 ¾ cups All-purpose flour

1 Tsp Baking Powder

½ tsp salt

1 stick (4 oz) Butter

1 ¼ cups sugar

2 Large eggs

2 1/2 Tbsps Fresh lime juice (preferably Key lime)

¾ cups Buttermilk

¼ tsp Light green color

For Frosting:

8 oz Cream cheese

1 stick Butter

½ tbsp juice of lemon

3 ½ cups of Confectioner’s sugar

1 tsp Vanilla extract

DIRECTIONS:

To make the cupcakes: 

1. Preheat oven to 350 degrees. Line a standard muffin pan with 12 paper liners. 
2. Sift baking powder and flour in a medium bowl. 
3. Beat butter in a large bowl until smooth. Add sugar; beat to blend. 
4. Beat 1 egg at a time, then next 3 ingredients (batter may look curdled). 
5. Beat in flour in 3 additions, alternately with buttermilk in 2 additions. Spoon scant 1/3 cup batter into each liner.
6. Bake cupcakes until tester inserted in center comes out clean, 20-25 minutes. Cool 10 minutes. Remove from pan; cool till ready to frost.

To make the frosting:

1. Beat together cream cheese and butter. 
2. Add vanilla and lime juice. 
3. Use zest of lime for garnish.

Marble Pound Cake

Ingredients

• 2 cups white sugar
• 1 cup salted butter, softened
• 3 cups sifted flour
• 1 cup milk or (½ cup milk and ½ cup sour cream)
• 1 1/2 teaspoons baking powder
• 2 teaspoons vanilla extract or (1 tsp vanilla and 1 tsp almond extract)
• 4 eggs
• 1/4 cup unsweetened cocoa powder or( ½ cup baking chocolate bar)

Directions

1.      Preheat oven 350 degrees F. All ingredients should be at room temperature.

2.      In a large bowl, with electric mixer at low speed, beat sugar and butter until blended. Increase speed to high, and beat until light and fluffy. Add flour, milk, baking powder, vanilla, salt, and eggs; beat at medium speed until well mixed. Increase speed to high, and beat batter 4 minutes longer.

3.      Remove about 2 1/2 cups batter to a medium bowl. With a wire whisk or fork, beat cocoa into batter in medium bowl until well blended.

4.      Grease a 10 inch tube pan. Alternately spoon vanilla and chocolate layers into prepared pan. With a large spoon, cut and twist through batters to obtain marbled effect.

5.      Bake for 1 hour, or until a toothpick inserted in the center of the cake comes out clean. Cool cake in pan, and on a wire rack, for 10 minutes. Remove cake from pan, and cool completely.

Glaze:

1 cup semisweet chocolate chips,

1 (14 ounce) sweetened condensed milk.

Heat on medium heat stirring constantly until chocolate is melted, then pour over cooled cake.

Tiramisu Cake

 

Ingredients:

CAKE:

• 1 (18.25 ounce) package moist white cake mix
• 1 teaspoon instant coffee powder
• 1/2 cup coffee
• 3 tablespoon coffee flavored liqueur

 

FILLING:

• 1 (8 ounce) container mascarpone cheese
• 1/2 cup confectioners' sugar
• 2 tablespoons coffee flavored liqueur

FROSTING:

• 2 cups heavy cream
• 1/4 cup confectioners' sugar
• 2 tablespoons coffee flavored liqueur

 

GARNISH:

• 2 tablespoons unsweetened cocoa powder
• 1 (1 ounce) square semisweet chocolate

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans.
2. Prepare the cake mix according to package directions. Divide two thirds of batter between 2 pans. Stir instant coffee into remaining batter; pour into remaining pan.
3. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside.
4. To make the filling: In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners' sugar and 2 tablespoons coffee liqueur; beat just until smooth. Cover with plastic wrap and refrigerate.
5. To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners' sugar and 2 tablespoons coffee liqueur until stiff. Fold 1/2 cup of cream mixture into filling mixture.
6. To assemble the cake: Place one plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart. Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture. Top with coffee-flavored cake layer; poke holes in cake. Pour another third of the coffee mixture over the second layer and spread with the remaining filling. Top with remaining cake layer; poke holes in cake. Pour remaining coffee mixture on top. Spread sides and top of cake with frosting. Place cocoa in a sieve and lightly dust top of cake. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving.
7. To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.

Lemon Pound Cake

Ingredients

• 1 cup butter (no substitutes), softened
• 3 cups granulated sugar
• 6 eggs
• 5 tablespoons lemon juice
• 1 tablespoon grated lemon peel
• 1 teaspoon lemon extract
• 3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 -1/4 cups sour cream or cream cheese

ICING:

• 1/4 cup sour cream
• 2 tablespoons butter, softened
• 2 1/2 cups confectioners' sugar
• 3 tablespoons lemon juice
• 2 teaspoons grated lemon peel

Directions

1.         In a large mixing bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in lemon juice, peel and extract. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Beat just until combined.

2.        Pour into a greased and floured 10-in. fluted tube pan. Bake at 350 degrees F for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

3.        For icing, in a small mixing bowl, beat the sour cream and butter until blended. Gradually add confectioners' sugar. Beat in lemon juice and peel. Drizzle over the cake. Store in the refrigerator.