Any Bakers out there?

Hi Ladies, I am not a great baker (actually only bake once or twice a year). I was asked to make cupcakes for a friend b-day party and I don't know where to start. Any good recipes ? What kind of frosting? Any advice is helpful!
Posted on January 10, 2011 at 8:57 am
khill
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11/09/2008
khill

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jess143
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09/19/2009
jess143

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I bake! Try bakerella, she has yummy stuff. Also, do you know about The Pioneer Woman?

Posted on January 10, 2011 at 12:40 pm
winterbride2011
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03/05/2011
winterbride2011

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If you're a little apprehensive, there can be some easy cake mix recipes out there where you add pudding mix to make them extra moist.  Otherwise for the standard cupcake I use Betty Crocker, and then you can find fancier cupcake recipes out there, too.

Posted on January 10, 2011 at 12:59 pm
smdcontreras
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11/04/2011
smdcontreras

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I have lots of great recipes I make cake 2-3 a week. What flavor do you want? 

Posted on January 11, 2011 at 2:34 pm
khill
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khill

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Thanks ladies! I was wanting to make Red Velvet cupcakes, lemon cupcakes and strawberry cupcakes
Posted on January 12, 2011 at 3:05 am
lsjhik
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12/12/2010
lsjhik

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My MOH is a cake decorator/baker for a living.  I can ask her if you'd like!


Off the top of my head, I know you'll need a mixer!

Posted on January 12, 2011 at 7:50 am
smdcontreras
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11/04/2011
smdcontreras

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strawberry cake


This recipe makes two 10-inch cakes. You can halve it (use 3 eggs if you halve it) to get one 10-inch cake, or you can get two 8-inch cakes out of a half recipe. This recipe also makes great cupcakes.




Ingredients



  • 5 C cake flour
    2 Tbsp + 1 tsp baking powder
    1/2 tsp baking soda
    2 tsp salt
    1 1/3 C butter
    2 2/3 C sugar
    5 eggs
    8 oz sour cream
    2 2/3 C strawberry puree*
    1 Tbsp vanilla
    10-15 drops red food coloring (optional **)




Instructions


    1. Grease and flour cake pans and preheat oven to 350.
    2. Sift flour, baking power, baking soda and salt together and set aside.
    3. Cream butter and sugar together.
    4. Beat the eggs together, then beat in slowly, scraping the bowl down halfway through.
    5. Combine sour cream, strawberry puree and vanilla (and food color if using) in a small bowl.
    6. Add flour and strawberry mixture in alternating batches beginning and ending with the flour. Pour into cake pans and bake 30-40 min (depending on size of cake pans).

    * Strawberry puree – Take 32 oz of frozen strawberries and defrost. Strain out the juice (set aside the juice to use in your frosting if you desire) and puree the strawberries in a food processor until smooth. After making the cake, you will have about 3/4-1 C of strawberry puree remaining that you can use between the layers of your cake if you so desire.


    ** This cake has a brownish color when baked so if you’re looking for a pink cake, you’ll need to add a little color. When cooking for myself, I don’t care about the color of the cake, but for a child’s birthday cake, I add a little red food coloring to give it a slightly pink color.



Posted on January 14, 2011 at 5:24 am
smdcontreras
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11/04/2011
smdcontreras

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lemon cake


This is a really moist cake with a good balance of buttery cake goodness and lemon. If you want a more powerpunch of lemon, then you could add 2 more tsp. of lemon extract.




Ingredients



  • 2 sticks (1 cup) unsalted butter (room temp.)
    2 cups granulated sugar
    the zest of 3-4 small lemons
    4 eggs (room temp)
    2 1/3 cup unbleached all purpose flour
    1 1/2 tsp. baking powder
    1/2 tsp. baking soda
    1 Tbsp. white wine vinegar + enough while milk to make 1 cup
    1/2 tsp. creme boquette




Instructions


    Preheat oven to 325. Prepare two 8″ round cake pans.
    Sift together flour, baking powder, soda, and salt in a bowl and set aside.
    In a separate bowl, combine sugar and lemon zest with a fork until well incorporated.
    In bowl of mixer, beat butter at medium speed until smooth. Add lemon sugar and beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Add creme boquette. Alternate adding flour mixture and milk to butter mixture, beating on low after each addition. Add 3 cups of batter to each pan and bake for about 35 minutes.

Posted on January 14, 2011 at 5:40 am
smdcontreras
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11/04/2011
smdcontreras

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Sarah’s Red Velvet Cake TWEAKED



Ingredients



  • 2 1/2 cups cake flour
    1 1/2 cups sugar
    3 Tbsp baking cocoa
    1/2 tsp salt
    1 1/4 tsp baking soda
    1 cup butter (not margarine)
    2 eggs
    1 ounce red food coloring
    1 cup buttermilk
    1 tsp vanilla



Instructions


Preheat oven to 350 degrees F


Sift dry ingredients together and set aside.     


Place butter and sugar in bowl of electric mixer and beat at medium-speed until light and fluffy, about 5 minutes. Beat in eggs, one at a time. With mixer on low, add red food coloring (be careful not to splash it, as it stains almost everything). Add vanilla. Add flour mixture alternately with buttermilk in two batches. Scrape bowl and mix just long enough to combine.       


Pour batter into prepared pans and bake for 28 – 35 minutes or until toothpick inserted into the center comes out with a few crumbs clinging to the toothpick. Cool in pan for 10 minutes and then gently turn cakes out onto cooling rack to cool to room temperature.     


This cake pairs well with both cream cheese frosting as well as the mildly sweet frosting

Posted on January 14, 2011 at 5:43 am
khill
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11/09/2008
khill

khill

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Thanks Ladies! I trying making the lemon cupcakes last night and they turn out great! I will try red velvet tonight
Posted on January 14, 2011 at 9:23 am

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