GOLDEN BIRTHDAY CUPCAKES
Give your birthday treats the Midas touch with these easier-than-they-look cupcakes.
Provided by Heather Baird
Categories Dessert
Time 3h
Yield 24
Number Of Ingredients 4
Steps:
- Heat oven to 350° F (325° F for dark or nonstick pans). Line 24 regular-size muffin cups with gold metallic paper baking cups. Make and bake cupcakes as directed on box. Cool cupcakes completely before frosting.
- Transfer frosting to large decorating bag fitted with a star tip. Pipe frosting onto cooled cupcakes. Let cupcakes stand uncovered until frosting is set, about 2 hours. Gently touch-test frosting with fingertip-the outside should be dry to the touch. If frosting is still wet and smears, allow additional drying time.
- When frosting is set, load small soft-bristle dry artist's brush with gold luster dust. Gently brush over frosting portion of a cupcake until a gold sheen is achieved. Repeat with remaining cupcakes. A second coat of luster dust can be applied for intensified golden color.
- Store cupcakes loosely covered with plastic wrap or in air-tight plastic cupcake-keeper.
Nutrition Facts : Calories 260, Carbohydrate 38 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 28 g, TransFat 0 g
24 KARAT CAKE
This recipe is from "FiftyFive Restaurant Group - Their Chefs and Recipes" cookbook back in the 80's - a small chain of casual upscale eateries in and around Columbus, Ohio. Most the the ten locations have now closed, unfortunately. This cake is rich, decadent, sure to impress, and well worth the inch it's going to add to the waistline!
Provided by Spankie
Categories Dessert
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 23
Steps:
- Prepare Cake:.
- Place oil in mixing bowl of electric mixer. Mix on low speed, adding sugar.
- Mix all dry ingredients together.
- Add eggs to oil and sugar mixture; mix.
- Add dry ingredients and mix.
- Add the carrots, pecans, raisins and crushed pineapple. Fold together.
- Coat three 10 x 2 inch round cake pans with vegalene spray. Press a circle of parchment paper into the bottom of each pan and spray again to coat with vegalene. Coat the pans with flour and remove the excess.
- Divide the batter evenly between the cake pans.
- Bake at 300°F for 18 to 22 minutes or until a toothpick or cake tester inserted in center of cake comes away clean.
- Remove from oven and allow to cool 20 to 30 minutes. Invert the cake pan onto a parchment paper-lined sheetpan. Refrigerate until cold before assembly.
- Prepare Filling:.
- Place sugar, flour and salt in saucepan. Mix until well combined.
- Gradually stir heavy cream into dry ingredients. Add butter and stir.
- Place saucepan over medium heat, stirring constantly until mixture comes to a simmer.
- Simmer, stirring constantly for 20-30 minutes or until the mixture is light golden brown. Cool to room temperature and then stir in nuts and vanilla.
- Refrigerate until needed.
- Prepare Frosting:.
- Place butter and cream cheese into the bowl of electric mixer. Mix at medium high speed until mixture is very light and fluffy.
- Gradually add sugar and heat on high speed until light, fluffy and lump-free. Fold in vanilla.
- Hold at room temperature - do not refrigerate.
- Assemble your creation:.
- Place a cake layer onto a 12" plate and top with half of the Pecan Caramel Filling, spreading evenly to the edges.
- Top with second layer and then remaining Pecan Caramel Filling. Spread evenly to the edges.
- Top with the third layer. Use a spatula to remove any excess filling from around the edges.
- Frost the cake with Cream Cheese Frosting about 1/4 inch all over. Sprinkle top of cake with additional pecan pieces, if desired.
- Refrigerate at least 2 hours before slicing.
- Remove the cake from the refrigerator. Heat a knife with hot water and cut the cake into 8 or 10 portions. Heat the knife between each cut for a neat, precise cut.
- Place onto plates and serve immediately.
Nutrition Facts : Calories 1844.8, Fat 112, SaturatedFat 41.2, Cholesterol 256.5, Sodium 950, Carbohydrate 206.9, Fiber 6.4, Sugar 160.6, Protein 14.1
24 KARROT CAKE
Carrot cake may be indulgent, but it's okay to indulge yourself once in a while. This recipe actually came from a website (I've forgotten which). I reduced the amount of oil in the recipe.
Provided by swirlycinnacakes
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F and prepare two 8-inch round cake pans or line cup cake tins with paper liner. If using cake pans, line the bottoms with parchment paper and grease and flour the sides (or use a baking spray). For cupcakes, a quick shot of pan spray inside the liners will help avoid sticking.
- Soak the raisins in the orange juice for about 10 minutes. Drain the raisins and reserve the orange juice. If you are in a hurry, you can put them in the microwave for 3 minutes or so to encourage rehydration.
- Sift the dry ingredients in a bowl and set aside.
- In another larger mixing bowl measure out the oil, maple syrup, soymilk, vinegar, vanilla and orange extracts, plus the orange juice from soaking the raisins.
- Pour dry ingredients into wet and whisk until blended. Fold in the carrots and raisins.
- Pour into cake or cupcake tins and bake for 30-35 minutes (cakes) or 20 minutes (cupcakes).
- Cool for 10 minutes and remove from tins.
Nutrition Facts : Calories 207.8, Fat 3, SaturatedFat 0.3, Sodium 392.1, Carbohydrate 43.7, Fiber 2.4, Sugar 23.6, Protein 3.2
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