Cakes and Cupcakes

[Hannah]

Well here’s the Chocolate Guinness Cupcake recipe:

Cupcake Ingredients:
2 lg eggs, room temp.
1/2 cup plain yogurt, room temp.
6 oz dark stout (Guinness), room temp.
2 tsp vanilla extract
1/2 cup cocoa powder
1 cup sugar
1 1/4 cups AP flour (AP = all purpose)
1 tsp baking soda
1/8 tsp ground cinnamon
6 tbsp butter, melted

Frosting Ingredients:
8 oz cream cheese, room temp.
4 tbsp butter, room temp.
4 cups powdered sugar
1 tsp vanilla extract

Preheat oven to 350 degrees. Melt butter, set aside. In a mixing bowl, beat eggs and yogurt. Add beer and vanilla, beat until combined. Sift (or as I do, whisk) all dry ingredients together in a separate bowl (cocoa, flour, sugar, baking soda, cinnamon). Add dry mixture, 1/3 at a time, to wet ingredients, fully incorporating them each time. Add melted butter, mix thoroughly. Fill cupcake tins 1/2 to 2/3 full. Bake for 23-25 mins (or 13-15 mins for mini cupcakes). Let cool on rack 10 mins, remove cupcakes and let cool completely before icing.

For Frosting: Blend cream cheese, butter and vanilla. Gradually add sugar until completely incorporated (I add it a cup at a time). Use immediately! This icing will harden in the fridge.

TIP – the Guinness is measured by fluid ounce, but 6 ounces of Guinness by weight is approximately the same amount. I generally get a 6 pack of the stouts because I have friends and family that enjoy them, so I just eye out half of one of the 12 oz bottles and use it. I would suggest pouring the beer into a glass and letting the foam dissipate before adding it to the batter!

The original recipe called for the cupcake papers to be sprayed with a nonstick spray. I tried this once and then found that you didn’t really need to do it. If for some reason you find the cupcakes sticking to the wrappers too much, try it out. However, I didn’t need it and I doubt anyone would 🙂

As far as actual cake recipes, I don’t seem to have any in my recipe book >< I'm pretty good at spotting good ones though, what kinds of cakes would you like to test your decorating skills on, Lupin?

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[Lupin]

Yeral wrote:

As far as actual cake recipes, I don’t seem to have any in my recipe book >< I'm pretty good at spotting good ones though, what kinds of cakes would you like to test your decorating skills on, Lupin?

Yay Recipe!! 😀 😀 😀
Pretty much anything but Carrot Cake & Cheese Cakes, the 2 types I Don’t like! I”m hoping to find a Cinnamon/spice cake recipe like I grew up with some time, & My Mom’s Choc Cake made with Mayo, she hasn’t seen the recipe in nearly 3 decades(may be more, since she can’t remember making it since I’ve been born.).
I figure start with Shaped Pan cakes & then start Slab Carving after a while, & bit of Confidence in my Icing styles, & Techniques.
Maybe the weekend, I’m planning on trying to make my first bit of Gingerbread(that I can remember & that’s solo on my part).
We go to my Uncles Christmas Eve party, & I want to bring a Gingerbread house with us this year, or a “Cake House” we found a Cake Pan that’s shaped like a house we thought would be fun to do(especially in that cinnamon/Spice cake, I think it’s also a Pound cake type)!
I used to think that Gingerbread used Molasses, but the recipe I have uses Honey, so I’ll see how that works out!

[Hannah]

Lupin wrote:

Yay Recipe!! 😀 😀 😀
Pretty much anything but Carrot Cake & Cheese Cakes, the 2 types I Don’t like! I”m hoping to find a Cinnamon/spice cake recipe like I grew up with some time, & My Mom’s Choc Cake made with Mayo, she hasn’t seen the recipe in nearly 3 decades(may be more, since she can’t remember making it since I’ve been born.).
I figure start with Shaped Pan cakes & then start Slab Carving after a while, & bit of Confidence in my Icing styles, & Techniques.
Maybe the weekend, I’m planning on trying to make my first bit of Gingerbread(that I can remember & that’s solo on my part).
We go to my Uncles Christmas Eve party, & I want to bring a Gingerbread house with us this year, or a “Cake House” we found a Cake Pan that’s shaped like a house we thought would be fun to do(especially in that cinnamon/Spice cake, I think it’s also a Pound cake type)!
I used to think that Gingerbread used Molasses, but the recipe I have uses Honey, so I’ll see how that works out!

I also thought that Gingerbread was made with molasses – you’ll have to let me know how your recipe tastes! My father actually just started making gingerbread last year when I told him I wanted a homemade gingerbread house – he said he’d bake it if I put it together 🙂 It tasted pretty good, and it was the first time I’ve ever worked with royal icing 😀

I just made some Pumpkin Spice cupcakes that were delicious if you like pumpkin. I think the recipe would work fine for a regular cake – to be honest after I started thinking about it, I can’t see any reason why a cupcake recipe wouldn’t work for a cake in general – I’ve often made double recipes and then taken some and made small cakes with the leftover batter. Never had a problem with them before! In any case, if you’d like the recipe for Pumpkin Spice I can type it up for you – not sure if that would translate as well around Christmas though 😆

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Please visit My Webpage to see my art and PYO's that I've done in the past!

[Jasmine]

Thanks for the recipe, Yarel. But I don’t even like the smell of beer, even if it doesn’t taste like it. 😳

[etruscan]

Lupin wrote:

Yeral wrote:

As far as actual cake recipes, I don’t seem to have any in my recipe book >< I'm pretty good at spotting good ones though, what kinds of cakes would you like to test your decorating skills on, Lupin?

Yay Recipe!! 😀 😀 😀
Pretty much anything but Carrot Cake & Cheese Cakes, the 2 types I Don’t like! I”m hoping to find a Cinnamon/spice cake recipe like I grew up with some time, & My Mom’s Choc Cake made with Mayo, she hasn’t seen the recipe in nearly 3 decades(may be more, since she can’t remember making it since I’ve been born.).
I figure start with Shaped Pan cakes & then start Slab Carving after a while, & bit of Confidence in my Icing styles, & Techniques.
Maybe the weekend, I’m planning on trying to make my first bit of Gingerbread(that I can remember & that’s solo on my part).
We go to my Uncles Christmas Eve party, & I want to bring a Gingerbread house with us this year, or a “Cake House” we found a Cake Pan that’s shaped like a house we thought would be fun to do(especially in that cinnamon/Spice cake, I think it’s also a Pound cake type)!
I used to think that Gingerbread used Molasses, but the recipe I have uses Honey, so I’ll see how that works out!

OK – this is a chocolate cake made with mayo, but I have never tried the recipe. However, it is from one of those recipe collection cookbooks that organizations put together and sell – in this case it was a school – so it should be a “family tested” recipe.

DEVIL FOOD CAKE
(Economical to make)

Grease and flour a 13″ x 9″ pan.

Sift together:
2 cups flour
1 cup sugar
1/3 cup cocoa
1 1/2 teaspoon baking soda
1/4 teaspoon salt

Add:
1 cup cold water
3/4 cup mayonnaise or salad dressing
1 teaspoon vanilla

Beat four minutes [my note – I expect this is the time for beating with a mixer, not by hand]. Pour batter into prepared pan. Bake 30-35 minutes at 350 degrees F. Test for doneness.
Frost with your favorite white icing [after it cools].

If you try it – let me know how it comes out. 🙂

[Lupin]

I was planning on making the Gingerbread cookies the weekend, Got all the ingredients on Friday Night.
Then got laid low real hard by a Stomach Flu.
Including a 102F-104F+ Fever.
Maybe tomorrow night. I’m still feeling pretty craptastic right now.

[Elena]

Thank you for posting the Recipe 😀 . I can’t wait to try it. I mentioned it to my brother and now he’s whining that he wants to try it too, but can’t cause he’s allergic to chocolate. I may have to try it with a vanilla base :scratch: .

Generally Gingerbread is made with molasses, but I’ve heard of a couple of recipes that use honey instead. The Gingerbread is softer (and stays that way longer), lighter in color and a bit sweeter than the traditional.

[Lupin]

foxfeather wrote:

Thank you for posting the Recipe 😀 . I can’t wait to try it. I mentioned it to my brother and now he’s whining that he wants to try it too, but can’t cause he’s allergic to chocolate. I may have to try it with a vanilla base :scratch: .

Generally Gingerbread is made with molasses, but I’ve heard of a couple of recipes that use honey instead. The Gingerbread is softer (and stays that way longer), lighter in color and a bit sweeter than the traditional.

So it’s going to suck for Gingerbread house making I bet. Well I’ll see. 😀

[Elena]

Lupin wrote:

foxfeather wrote:

Thank you for posting the Recipe 😀 . I can’t wait to try it. I mentioned it to my brother and now he’s whining that he wants to try it too, but can’t cause he’s allergic to chocolate. I may have to try it with a vanilla base :scratch: .

Generally Gingerbread is made with molasses, but I’ve heard of a couple of recipes that use honey instead. The Gingerbread is softer (and stays that way longer), lighter in color and a bit sweeter than the traditional.

So it’s going to suck for Gingerbread house making I bet. Well I’ll see. 😀

Should be okay for house building, as long as you let it cool propperly and as careful and paitient with it 😀 If you need a good traditional gingerbread recipe, drop me a note. Mines from England and over 100 years old. And I may have to ask for your Honey Gingerbread Recipe….

[Lupin]

foxfeather wrote:

Should be okay for house building, as long as you let it cool propperly and as careful and paitient with it 😀 If you need a good traditional gingerbread recipe, drop me a note. Mines from England and over 100 years old. And I may have to ask for your Honey Gingerbread Recipe….

Fair enough trade I’d think! 😀
Mine’s from a Christmas Book I’ve had forever that does the 12 Days in Gingerbread. They give the recipe they used at the end.
Tentative plan is for me to do it tomorrow night.
Since I only have the energy & Attention span right now to either make supper or Bake.
Still trying to get the energy to Sweep the house & do more than 2 loads of Laundry a day. (& Using cloth diapers while only having a half to less than that of a “Proper” supply means one of your loads is definitely Diapers.)

[Lupin]

So They actually turned out rather tasty.
Unfortunately I didn’t have the stuff to make Icing for ’em, but hey they work fine enough this way for Khym.
Oh I also couldn’t find our Rolling Pin(s) or Cookie Cutters. We also figure we’d have to make a Triple size recipe to make enough for a Gingerbread House. & I’ll Italicize the “alterations” I made, otherwise I’m Writing it out like it is in the Book. Remember that this is a Scholastic Kids Book from 1989. Going to also put it in it’s own thread, you know now that I’ve Hijacked this one. 😳

Ingredients:

1 Cup Softened/soft Margarine/Butter

1 Cup Light Brown Sugar used an “Old Fashioned Style Demerara100%Natural Sugar, don’t know if it’s the same or not

1/2 Cup Honey Felt a need to add more but not sure how much to try & make it more “Moist” Never made Gingerbread before & don’t know if it’s supposed to be that Dry a “Dough”.

3&1/2 Cups Flour, Sifted All Purpose, didn’t bother trying to figure out where the Sifter was, might be with the Rolling pin, & My Mom said that Modern Flowers don’t need that so much.

2 Teaspoons Ginger

1 Teaspoon Baking Soda

a Dash of Salt

1 Tablespoon Butter or Margarine to grease Cookie sheet Really an exact amount? I just used “Wax” paper & dabbed it lightly in the margarine

You will Also need:

Electric Mixer

Rolling Pin Tin Can covered in Tin Foil

Cookie Cutters Drinking Glasses

Cookie Sheet

Spatula

Optional Ingredients:

Raisins

Walnuts

Cake Icing

Here’s What You do:
1. Put all the ingredients except the extra Tablespoon of margarine or Butter, the raisins, the Nuts, & the icing in a large mixing bowl.
2. Use an electric Mixer on medium speed. mix the ingredients until they are well combined.
3. Chill the dough in the refrigerator for one hour.
4. After you have taken the dough out of the refrigerator preheat your oven to 350 degrees
5. Put the Dough on a board that is lightly covered with flour used tin foil shiny side up, no flour
6. Use a rolling Pin to roll out the dough until it is 1/8 of an inch thick
7. Use a Cookie Cutter to Cut dough into shapes.
8. Grease your cookie sheet with the extra tablespoon of margarine or butter again just used an “Old School” method which probably used far less margarine, though I did have to redo before the second round into the oven.
9. Use a spatula to move your Gingerbread cookies onto the cookie sheet.
10. Decorate your cookies with the raisins & Walnuts yeah didn’t do this
11. Bake the cookies for 8-10 minutes. Baked ’em for the whole 10 Minutes.
12. When the Cookies have cooked, decorate with the cake icing.

[Carolyn]

I love cup cakes . I love chocolate , vanilla , spice … ok getting hungry got to stop .

[Author]

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