Sweet Things: Be Mine Vanilla Cupcakes

Well guys, what can I say. I’ve been hibernating. And then I looked at my calendar this weekend and realized that Valentine’s Day is just around the corner. Love it or hate it, Cupid’s very own holiday is a good excuse to bake. 🙂

Enjoy this ode to all things sweet, pink, and made with love.

xx Cocoa & Lace

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Ingredients:

  • 2/3 cup unsalted butter, melted
  • 3/4 cup sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups flour
  • 1 teaspoon baking powder
  • Buttercream frosting (see recipe here)
  • 1 package of M&Ms

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Directions:

  • Melt butter in microwave safe bowl; Whisk in granulated sugar. Add vanilla extract.
  • In a large mixing bowl, combine flour and baking powder. Make a well in the center and pour in liquid ingredients.
  • Add eggs, one at a time, to center of bowl, gradually whisking into liquid ingredients.
  • Combine all ingredients thoroughly, but do not over-mix.
  • Bake for 15-18 minutes at 350 degrees Fahrenheit.
  • Once cooled, spread vanilla buttercream frosting onto each cupcake. Layer with M&Ms (design as you wish!). Add another dollop of frosting to create multiple layers, as pictured.

Sweet Things: Lemon Chiffon Cake

I absolutely love birthdays – others’ more than my own. This past weekend, I put my own twist on traditional birthday cake. It all started by turning layer cake into a decorative Bundt, then adding a burst of lemon and opting for icing instead of frosting. Different? Yes – and it made for an extra special birthday celebration for my dear step dad.

Of course, you don’t need to have a birthday on the calendar for an excuse to make this light and delectable dessert. Hope you enjoy!

xx cocoa & lace

Ingredients:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 1/2 sticks unsalted butter
  • 1 1/2 cups granulated sugar
  • 1/2 cup unsweetened natural applesauce
  • 4 large eggs
  • 3/4 cup 2% milk
  • 1 teaspoon vanilla extract
  • the juice of 1 Meyer lemon
  • Icing: 1/2 cup 2% milk and 2-2 1/2 cups powdered sugar, plus lemon juice to taste

Directions:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Mix dry ingredients (flour, baking powder, salt) in an extra large mixing bowl. Make well in center. Set aside.
  3. Melt butter in microwave (use microwave safe bowl!).
  4. In a large mixing bowl, combine butter, sugar, applesauce, eggs (one at a time), extract, lemon juice, and milk.
  5. Gradually pour liquid ingredients into the well in the dry mixing bowl.
  6. Pour into a 12-cup Bundt pan.
  7. Bake for 35-40 minutes or until knife inserted into center comes out clean.
  8. Mixing icing ingredients until smooth. Drizzle over bottom of cake, then over top of cake one let out of pan.

Sweet Things: Perfectly Pumpkin Bread

Ingredients:

  • 1 15-oz can pumpkin puree
  • 4 large eggs
  • 3 tablespoons Greek yogurt
  • 2 tablespoons fig spread
  • 2 teaspoons vanilla extract
  • 1/2 cup water
  • 1 cup vegetable oil
  • 2 cups granulated sugar
  • 3/4 cup light brown sugar
  • 3 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg

Directions:

  • Preheat oven to 350 degrees Fahrenheit
  • Combine liquid ingredients in an extra-large mixing bowl: blend pumpkin, yogurt, fig spread, eggs (one at a time), vanilla, water, and oil. Whisk in sugars until completely blended.
  • Combine dry ingredients in large mixing bowl: blend flour, salt, baking soda, cinnamon, and nutmeg.
  • Gradually add dry ingredients to liquid ingredients until combined.
  • Scoop into desired pan (I used 2 pans of 6 mini Bundt cakes – flowers, etc.).
  • Bake for 30-40 minutes, until a knife inserted into center comes out clean.
  • Makes 12 dozen mini Bundt cakes (or three 7 x 3 inch loaves).

Enjoy one of my favorite flavors of the season!

xx Cocoa & Lace