Happy Birthday to my beautiful mom! She is a selfless person with a big heart and always puts her family first.
Since we keep Q busy with activities all week, we celebrated my mom’s special day yesterday. We had a delicious dinner out and ended the evening with cake. You’ve got to have cake!
I made one of my go-to’s – sour cream cake. I have been making this for years and don’t remember where the original recipe comes from. It takes minutes to prepare and bakes in an hour. It always turns out moist and is a favourite of many.
I love the versatility of this cake. It can be smothered in buttercream for a delicious birthday treat or baked in a bundt pan with a layer of cinnamon, brown sugar and nuts in the middle. This is also great as cupcakes, after adding a handful (or few!) of chocolate chips.
Happy Birthday Mom!! Love you!
Sour Cream Cake
1 cup butter, room temperature
1 1/4 cup sugar
1 tsp vanilla
1 cup sour cream
2 cups flour
1/2 tsp baking soda
1 tsp salt
1 1/2 tsp baking powder
Cream the butter and sugar for three minutes. Add the vanilla and eggs and beat until combined. Mix in the sour cream. Add the dry ingredients and beat until combined. Bake at 350 degrees for 1 hour.
Today is hubby’s birthday! Happy Birthday honey!!
Since our week is usually filled with tons of activities for Q, we celebrated with family over the weekend. We had a tandoor party and made some delicious stuffed naans. I’ll have to fill you in on this soon. As for cake, his request this year was for white chocolate mocha cupcakes.
After a few searches, I settled on a recipe from Ali from Gimme Some Oven. I’ve recently started following her and love all the food that she posts. Since it seemed like I was catching my son’s cold, I needed something quick and simple and this recipe seemed pretty easy.
The whipped frosting was so nice and light, and very reminiscent of a mocha drink. Dusted with cocoa powder and topped with a chocolate covered espresso bean, it was a birthday treat that hubby really enjoyed.
White Chocolate Mocha Cupcakes
From Gimme Some Oven
1 3/4 cups all-purpose flour
2 cups sugar
3/4 cups cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 eggs, at room temperature
1 tsp pure vanilla extract
1 cup freshly brewed hot coffee
1 1/2 teaspoons instant espresso granules
6 oz. white chocolate, finely chopped
1 1/2 cups cold heavy cream
Preheat the oven to 350 degrees F. Line 24 muffin tins with paper liners or spray with nonstick cooking spray.
In a large bowl, whisk together the flour, sugar, cocoa, baking soda, baking powder, and salt until combined.
In an electric mixer fitted with the paddle attachment, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the dry ingredients to the wet until combined. Add the 1 ½ teaspoons of espresso granules to the cup of hot coffee and stir to combine. With mixer still on low, add in the coffee/espresso mixture and stir just to combine, scraping the bottom of the bowl with a rubber spatula. The batter will be really runny, but don’t worry!
Using a large scoop (about 3 tablespoons), distribute the batter into the prepared muffin tins. Bake for 18-22 minutes, or until a toothpick comes out clean. Cool in the pans for 15 minutes, then remove them onto a cooling rack and cool completely. Top with the white chocolate whipped cream frosting, and either serve immediately or refrigerate for up to 48 hours.
To Make The White Chocolate Whipped Cream Frosting:
Place the chopped white chocolate in a heatproof bowl and set the bowl over a pan of simmering water. Melt, stirring occasionally. Meanwhile, bring 1/2 cup of the cream to a boil in a small saucepan. When the chocolate is fully melted, move the bowl to a work surface and pour in the hot cream. Let stand for 1 minute. Stir gently until the cream is incorporated and the mixture is smooth. Let the chocolate/cream mixture stand until it is completely cool. The mixture must be at room temperature before it is added to the whipped cream.
In the bowl of a stand mixer fitted with the whisk attachment, beat the remaining 1 cup of heavy cream only until it holds the softest peaks. With the mixer on high speed, add the white chocolate all at once and continue to beat just until the mixture holds firm peaks. Transfer the cream to a bowl, press a piece of plastic wrap gently against the surface and refrigerate for at least 2 hours. Once cooled, frost cupcakes as desired.
Today’s my sister-in-law’s birthday – Happy Birthday R!! As much as she didn’t want to celebrate, we did convince her that cake was in order. Her cake of choice was one of my faves, red velvet. I decided to change up the frosting a little and use some of the great raspberries that we have been enjoying.
With the weather being nice and hot, and not really conducive to frosting, I kept the consistency perfect for spreading. For a stiffer icing that you can pipe, just add a little more icing sugar.
The icing was yummy and complemented the red velvet cupcakes perfectly. With lots leftover, it will be hard to not go dunking everything in it!
Raspberry Cream Cheese Frosting
1 block cream cheese
1/2 cup butter
1/2 cup raspberries, mashed with a fork
1 1/2 to 2 cups icing sugar
Cream the cream cheese and butter together until nice and smooth. Add the raspberries and mix again. With your mixer on, slowly incorporate the icing sugar until you reach the desired consistency.
Happy Valentine’s Day! Hope you all have a fabulous day celebrating with sweets and chocolate.
This year, Q wanted to make some cookies for his friends. I thought it would be a great time for us to try a new roll out shortbread recipe. I found one that had gotten some great reviews but for some reason it didn’t work for us! I ended up with a really dry and crumbly dough that just wouldn’t come together. I played around, added butter, then more butter…. Finally a splash of cream turned it into a pliable dough. Despite the additions to the recipe, the cookies tasted great – butter and cream makes everything good!
Q had fun rolling out the dough and cutting out the hearts. It was a great Valentine’s activity.
I wanted to decorate the hearts but needed something fast and without sprinkles. This glaze worked perfectly. One dip of the heart in the glaze and they were fully decorated. Half the recipe coated 35 hearts.
Sugar Glaze for Cookies
2 cups icing sugar
1/3 cup milk
Mix the ingredients together and it’s ready to use.