Today, we’re thrilled to have Nina of Niner Bakes sharing an easy, fun recipe with us! We absolutely love these pretty pastel cupcakes. They’re simple and perfect for spring! And the best part? You can use this fluffy marshmallow frosting to top any of your favorite cupcakes. Top your thick swirl of frosting with pink pearl sprinkles, and you have the perfect pastel inspired treat.

VANILLA CUPCAKES WITH FLUFFY MARSHMALLOW FROSTING

VANILLA CUPCAKE INGREDIENTS:

—2 1/2 cups flour
—1 tablespoon baking powder
—1 cup milk, room temperature
—1/2 teaspoon salt
—2 egg whites + 1 whole egg, room temperature
—2 teaspoons vanilla extract
—1 1/2 cups sugar
—4 ounces (1 stick) butter, room temperature
—1/2 cup heavy cream

NOTE: Take out your butter, milk, and eggs a couple of hours ahead of time so the ingredients reach room temperature.

 STEP BY STEP VANILLA CUPCAKE INSTRUCTIONS:

1. Preheat your oven to 350 degrees / 180 Celsius and prepare your cupcake pan with the cupcake liners of your choice.
2. In a medium bowl, add the flour, baking powder, and salt. Set aside.
3. In a pitcher or medium bowl, add the milk, eggs, and vanilla extract. Mix everything with a wire whisk.
4. In another bowl, using your handmixer (or electric mixer if you have one), cream the butter first, then add the sugar. Mix on medium speed for about 3 minutes until the butter/sugar mixture is very fluffy and light in color.
5. On a lower speed, add the flour mixture and egg/milk mixture to your butter/sugar mixture. Start with the flour mixture, then beat. Then add the egg/milk mixture, and beat again. Continue those steps, beating after each addition, until the mixture is well incorporated.
6. When everything is well incorporated, continue beating for another minute. Scrape down the sides of the bowl.
7. Take your whipped cream out of the fridge and beat it in a new bowl (preferably a stainless steel bowl that was put in the freezer for 10 minutes before).
8. Do not beat whipped cream until stiff, only until you see that the peaks are just starting hold. They should be soft.
9. With a spatula or spoon, fold your whipped cream into your cupcake batter.

10. Now scoop the batter into your cupcake pan using a measuring cup or an ice cream scoop. Fill cupcake liners 2/3 full.

11. Bake cupcakes in your preheated oven for 14-16 minutes, or until an inserted toothpick comes out clean.
12. Let the vanilla cupcakes cool completely on a plate or wire rack.
13. When completely cooled, top with Marshmallow Frosting.

MARSHMALLOW FROSTING INGREDIENTS:

—2 1/2 cups sugar
—6 large egg whites, room temperature
—1/2 cup water
—1/2 teaspoon cream of tartar
—1 teaspoon vanilla extract

STEP BY STEP FROSTING INSTRUCTIONS:

1. To make the frosting, combine sugar, egg whites, water, and cream of tartar in a big bowl / bowl of an electric mixer.
2. Whisk until everything is extremely well incorporated and a little foamy. Then set your bowl over a pot or kettle of simmering water and whisk (5 minutes). The sugar needs to be dissolved.
3. To test if the sugar is dissolved, rub a little bit of the mixture between two fingers. You will notice undissolved sugar crystals. Stir a little longer until sugar is completely dissolved.
4. Now, transfer your bowl to a stand mixer with the whisk attachment. You can mix it with a hand mixer, but it will take ages, so I would not recommend it at all.
5. Mix on high speed until your marshmallow frosting forms stiff peaks. This will take about 11-15 minutes.
6. Add vanilla extract and beat again until combined.

STEP BY STEP STYLING INSTRUCTIONS:
1. Transfer the frosting to a large pastry bag fitted with a 1/2-inch round tip or any other size/shape you like.

2. Pipe Marshmallow Frosting on cooled cupcakes. Note: You can also frost them higher so you get Hi-Hat Cupcakes. As long as the frosting is stiff and solid enough, it’ll hold its shape on the cupcake.

What flavor of cupcakes would you pair with Marshmallow Frosting?

Today, we’re thrilled to have Becca of CAKE. sharing this unique Cornbread Cake with Honey Butter Frosting. With a pop of color on top, this cake is perfect for spring!

Here’s what Becca has to say:

I’m excited to share this unique twist on classic honey cornbread. For our latest backyard gathering, I had the crazy idea to use my usual cornbread recipe and turn it into a layer cake. It’s already so moist and dense that I figured it would hold up great when stacked, but I wasn’t sure how to frost it without overpowering the cornbread’s subtle honey sweetness.

My husband actually solved my dilemma when he said, “A cake?? But I like your usual cornbread with honey butter on the side.”

How did I forget about honey butter? And why not turn it into a honey butter frosting? It took a little bit of fussing to work out the flavor, but in the end, it was an experiment gone right! And so, I bright you the three layered Cornbread Cake with Honey Butter Frosting.

For more details, and for the original honey cornbread recipe, visit CAKE.
Honey Butter Frosting
You’ll Need:

• 1 cup unsalted butter, room temperature
• 1.5 cups powdered sugar
• 1/2 cup honey
• 1/4 cup full-fat sour cream

Directions:

1. In a medium-sized mixing bowl, beat butter with an electric mixer on high speed until light and fluffy for at least 5 minutes.
2. Mix in powdered sugar a little bit at a time until fully combined.
3. Mix in honey and sour cream until combined (This could take another 5-10 minutes on high speed. If it looks lumpy at first, have faith).
4. If frosting is too runny, add more powdered sugar to thicken it, just a little at a time.
5. Spread with a spatula onto fully cooled cakes.

Do you have a favorite cornbread recipe?

Today we’re thrilled to have Lisa from Je Suis Alimentageuse sharing a great new vegan recipe. Lisa’s blog focuses on delicious vegetarian meals and desserts, and today she’s thrilled to step away from her blog and to share this recipe for Vegan Frozen Hot Chocolate with us!

This recipe combines coconut milk, cocoa, and, of course, ice cubes to create the perfect chilled dessert beverage. We can’t wait to break this out in the next coming months as the sun begins to shine!

Here’s what Lisa has to say:

Hello! Some of you may recognize me from my Vanilla Cupcakes with Salted Caramel Swiss Meringue Buttercream that were featured by the lovely people at BFFF before. My blog focuses on delicious, vegetarian meals and desserts, particularly describing my many failures before I get to my final success. I am honored to share this recipe with you today.

Vegan Frozen Hot Chocolate

You’ll Need:

• 1 can coconut milk, refrigerated overnight. Do not shake! (I recommend Thai’s Kitchen. Aroy-D didn’t separate as well as I had hoped)
• 3 tbsp agave nectar, divided (add more if you like it sweeter or use powdered sugar if you don’t have agave)
• 2 heaping tsp cocoa powder
• dash of salt
• 6-8 ice cubes

Directions:

1. Place a metal mixing bowl and whisk in the freezer for about 10 minutes before you start.
2. To make coconut whipped cream, open the coconut milk can. The solids from the coconut milk should be settled at the top. Carefully scrape out the solids, and add it to the cold metal mixing bowl. Add 1 tbsp of agave nectar and whisk until stiff peaks form.
3. Store in the freezer while you blend the frozen hot chocolate.
4. Blend the remaining liquid from the coconut milk, 2 tbsp agave nectar, cocoa powder, salt, and ice cubes until well combined.
5. Add the coconut whipped cream on top.
6. Top with chocolate shavings or cacao nibs for garnish!

What’s your favorite frozen beverage to sip on a hot day?

For more recipes and photos from Lisa, visit Je Suis Alimentageuse.

Hi everyone! It’s Tessa Lindow-Huff from Tessa Lindow Huff Cake Designs here today to share some of my favorite wedding cake trends. Everyone knows that the cake is a huge component of a wedding. As a dessert trends contributor, I find it necessary to explore some of the latest trends for weddings. An elaborate, tiered cake always makes a statement.  Here are some of my favorite trends that are picking up steam in the wedding world:

Cake: Maggie Austin

1. Ruffles

Cake designs have taken a liking to delicate, feminine ruffles.  While some are tiny and intricate and others more structured, ruffles make any cake just plain pretty.  As more and more brides use vintage themes for their weddings, these beautiful cakes have a similar feel to them.

Cake: Martha Stewart

2. Buttercream

Buttercream cakes are making a comeback in a major way.  Although there are dozens of techniques that can be achieved with fondant, many prefer the taste of buttercream.  Cake designers have been using different textures and piping techniques to create cakes beautiful enough for any wedding.

Cake: Highland Bakery via 100 Layer Cake

3. Watercolor

Hand-painted cakes add a completely original element to any wedding.  There is nothing as clear as a hand-painted cake to show that desserts really can be art.  Watercolor, in particular, is trending within the wedding world and can be achieved by painting on a fondant covered cake.

Cake: Luisa Galuppo

4. Couture

“The Dress” might just be the one thing that everyone remembers the most from a wedding- with the cake as a close second.  I say, why not combine the two?!  Many wedding cake designs are influenced by fashion and incorporate lace, pleats, pearls, and bows to match the bride’s dress.

Cake: Faye Cahill via Brides.com

5. Mint

This beautiful shade of green is projected to continue its way through 2013.

Tessa here of Tessa Lindow Huff Cake Design.  I am so excited to share this cute, delicious recipe for Strawberry Linzer Cookies.  Also known as Linzer Sables, this traditional German cookie is a take on the Austrian Linzer Torte.  I personally love how this classic can still be fun and whimsical in today’s modern age.  Although it may seem slightly complex with the multiple steps and layers of flavors, this recipe is quite simple.

Strawberry Linzer Cookies

You’ll Need:

• 1 cup unsalted butter
• 1/2 cup granulated sugar
• 1 cup confectioners sugar + more for dusting
• 1 cup almond flour
• 1 egg
• 2 cups all-purpose flour, sifted
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1 pinch ground cloves
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 cup strawberry jam

Directions:

1) Sift dry ingredients, and set aside.

2) With an electric mixer, beat together butter and sugars until creamy (about 3 minutes).

3) Add in the egg and extracts.

4) With the mixer on low, gradually add in the dry ingredients until dough comes together.

5) Divide dough in two, wrap in plastic, and refrigerate (at least 1 hour).

6) When ready to continue, preheat oven to 375 degrees.  Dust work surface with flour.  Line baking pans with parchment paper.

7) Working with one half of the dough at a time, roll dough to 1/8″ thick.

8) Using flutter cookie cutters, cut dough.  For half of the cookies, use a mini heart cutter to remove the centers.

9) Transfer the cookies to a cookie sheet and bake 8 to 10 minutes, or until slightly browned.

10) Remove and cool on a wire rack

11) Once cool, spread jam on the bottom half of the whole cookies.  Sandwich with the top layer.  Sift confectioners sugar over top of each cookie.

The spice of these cookies reminds me of autumn, while the heart cut-outs are prefect for Valentine’s Day.  Linzers are also a tradition at Christmas, making these cookies a perfect treat all year long!  Feel free to substitute raspberry or other preserves, like apricot, for the strawberry jam.  What flavor would you try?

For a cute, whimsical packaging idea, mix coordinating patterns and colors and use cookie tins to keep treats fresh.  I love this red polka dot printed parchment that matches my favorite baker’s twine!

Hi everyone! Nikki from Tikkido here with a real show-stopper of a dessert: the Doboschtorte. This Viennese confection is rather involved, but holy cow is it delicious! This incredibly decadent dessert is perfect for a party. With a pound and a half of butter and 12 eggs, this cake so rich that guests won’t be tempted to go for second. But I promise you, they’ll totally swoon over the gorgeous presentation and be forever in your thrall from the first bite!

Elegant Impressive Doboschtorte Recipe

for the Doboschtorte Cake:

• 1/2 lb butter (2 sticks), softened
• 1 cup sugar
• 4 eggs, lightly beaten
• 1 1/2 cups flour
• 1 tsp. vanilla

1. Preheat oven to 350°F. Cream the butter and sugar. Add eggs and beat until well incorporated. Add flour and vanilla and stir until smooth.
2. Now here’s the wacky part: to bake such thin, delicate layers, you need to bake them individually. And to do this, you bake the batter on the underside of a buttered and floured 8″ cake pan. (I’ve included an image under this set of instructions to give you a better idea of how to complete this step.)
3. Spread the batter about 1/8″ thick on the bottom of a greased and floured 8″ round cake pan. Bake in the middle of the oven for 7 to 9 minutes. Remove from oven and use a sharp knife to scrape any dribbles of batter off the side of the pan. Loosen the layer with a spatula and carefully slide onto a cake rack to cool.
4. Repeat the previous steps until no batter remains.

for the Doboschtorte Filling:

• 1 1/3 cups sugar
• 1/4 tsp. cream of tartar
• 2/3 cup water
• 8 egg yolks
• 1/2 cup dark unsweetened cocoa powder
• 2 tsp. vanilla
• 2 cups (4 sticks) butter, softened

1. In a small saucepan, combine sugar, cream of tartar, and water. Stir over low heat until sugar is dissolved. Then, increase the heat and boil the syrup without stirring until it reads 238°F on a thermometer.
2. Meanwhile, beat the 8 egg yolks in a mixer for about 4 minutes, or until they begin to thicken and lighten a bit in color.
3. Pour the hot syrup into the eggs in a slow drizzle, continuing to beat as you pour. Continue to beat until mixture cools to room temperature and changes to a thick, smooth cream, approximately 10-15 minutes. Add the softened butter in small pieces until it is all incorporated. Add vanilla and cocoa powder and beat until thoroughly combined.

The Doboshtorte Glaze

• 2/3 cup sugar
• 1/3 cup water

Place the prettiest cake layer on a Silpat baking mat or on a cooling rack set in a jelly roll pan. Mix sugar and water in a small saucepan. Without stirring, cook until the sugar dissolves, boils, and darkens into a gorgeous golden color. Pour immediately over the reserved cake layer. Very quickly, while the candy glaze is still very hot, use a buttered knife to mark the glaze in 16 equal wedges. This will allow you to cut the cake after the glaze has cooled and the cake is assembled.

Doboshtorte Assembly

Alternate the cake layers and a thin layer of the icing spread to 1/8″ thick. Finish with the glazed top. Ice the sides. If enough icing remains, pipe a decorative trim around the top and base of the cake. Refrigerate and only attempt to slice (with a very sharp knife) when cold.

It’s Nikki from Tikkido here again, and this time with a seriously simple dessert. It’s called a Raspberry Fool, and it’s a gorgeous pink color. And if that’s not enough to tempt you, it’s insanely easy to make and absolutely delicious! A quick note on Instant Clear Gel: I have a lifetime-and-then-some supply from an Amish grocery store in Kalona, Iowa, and for years, that’s the only place I could find it.  However, today it’s more widely available on the internet, from commercial baking sources, Amazon, and King Arthur Flour.  Instant Clear Gel is a modified corn starch thickener, and is fabulous for stabilizing whipped cream, thickening pies, and more.

Raspberry Fool

Ingredients:

• 1 lb frozen raspberries
• 1/2 cup sugar
• 1 1/2 Tbsp. Instant Clear Jel
• 1 cup heavy whipping cream

Directions:

1. In a bowl, whisk together sugar and Instant Clear Jel, and set aside.
2. Thaw frozen raspberries, keeping all the liquid.  Add the thawed berries and juice to the sugar and clear jel mixture.  Stir gently until well combined, and let stand for 10 minutes.
3. In the meantime, whip the heavy whipping cream to a stiff peak.
4. Lighten fruit with about 1/3 of the whipped cream.  Fold in the remaining whipped cream, incorporating the raspberry mixture into the whipped cream thoroughly, but take care to preserve as much of the lightness and air as possible.
5. Refrigerate until served; this Raspberry Fool can be made a day ahead of time.

Hi there! It’s Ashton from Something Swanky here to share a method of dessert making that is near and dear to my heart: deep frying. Having grown up in the South, I’m no stranger to deep fried desserts, but deep fried red velvet? I have to admit, this was a first for me! When I first attempted making Red Velvet Funnel Cakes, I was a bit worried that they might just taste like your run-of-the-mill deep fried “stuff”, and not have that unique red velvet flavor we all love. However, I’m happy to report that I was very pleasantly surprised with my results! Not only are those red velvet undertones of flavor present, but they are completely set off in a wonderful way by the sweet cream cheese and pecan dip. Paired together, the Red Velvet Funnel Cakes and Cream Cheese Dip put a fun spin on one of the ultimate classics! Both funnel cakes and the hush puppies use the same batter, just slightly different frying methods. You get to choose! Are you a funnel cake fiend? Or a hush puppy lover?

Red Velvet  Funnel Cakes and Hush Puppies

Recipe adapted from Celebrations

Ingredients for the Red Velvet Funnel Cakes:

• 2 cups all purpose flour
• 1 tablespoon cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups milk
• 1 teaspoon pure vanilla extract
• 2 eggs
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon baking soda
• 1 Tablespoon red food coloring
• 3-4 cups vegetable oil (2 inches deep in pan), for frying
• 1/3 cup powdered sugar, for dusting

Ingredients for the Cream Cheese Dip:

• 1 – 8 oz. package of cream cheese, softened
• 1/2 cup granulated sugar
• 1 tsp. vanilla extract
• chopped pecans for garnish

Directions:

1. Heat oil in a medium saucepan over medium heat.
2. Meanwhile, make the batter by whisking together in a large bowl: flour, cocoa powder, baking powder, salt, milk, vanilla, eggs, vinegar, baking soda, and red food coloring.
3. Test the oil by flicking water droplets into it. It the oil bubbles and pops, it’s ready.
4. To make the funnel cakes: Pour half a cup of batter into a zip top bag. Snip a small bit of the corner off, and pipe the batter in circular motions into the oil. Let it cook for about 1 minute before flipping to the other side to cook for another minute. Remove to a wire rack lined with at least 3 layers of paper towels to absorb extra oil. Dust with powdered sugar before serving warm.
5. To make the hush puppies: Simply use a cookie scoop to drop 1 tablespoon at a time of batter into the oil. Prod with a spoon or tongs to ensure all side fry evenly in the oil. Remove after approximately 1 minute of cook time. Dust with powdered sugar before serving warm.
6. Make the cream cheese dip: Use a hand mixer to beat together the cream cheese, sugar, and vanilla extract until smooth. Top with chopped pecans for serving. Use as a dip or spread over the funnel cakes and hush puppies.

Hi everyone! Brittany from Edible Details here to share a fun tutorial on how to make shimmer fondant pearls! Sometimes the most striking detail to a dessert can be something as simple as a shimmery sprinkle! My tutorial will show you a fast and easy method for making your own shimmer fondant pearls at home. These edible decorations will be the perfect addition to your next dessert!

Shimmer Fondant Pearls Tutorial

What you’ll need:

• Fondant
• Circle pastry tip
• Baking sheet or flat surface prepared with parchment paper
• Vodka in a spray bottle
• Luster dust

1. Roll out your fondant to approximately 1/8″ thick and use a circle pastry tip to cut out circles. You can play around with both the thickness of your fondant and/or different size tips to achieve desired pearl size.
2. Mash each circle to “re-soften” and then roll into a ball. Lay out to dry on a piece of parchment paper for 6-12 hours, preferably overnight.
3. Once the fondant balls have dried completely, place in a clear container and spritz VERY lightly with 1 spray of vodka from a spray bottle. The light amount of liquid needed to coat the pearls is less than you would think. Quickly add a small amount of desired shimmer (luster dust) color.
4. Cover and toss fondant with luster dust until coated.
5. Place beads onto parchment paper to dry. This step will only take a few minutes.
6. If you plan on storing your fondant pearls, let them dry 48 hours for smaller pearls and a full week if your pearls are larger than 1/4″ wide. Pearls can be stored for up to a year in a cool, dry place such as a pantry or cupboard. Keep away from moisture or direct sunlight.

Hi there! I’m Tessa Lindow Huff from The Frosted Cake Shop. I stumbled upon this super easy Salted Caramel Buttercream a couple weeks ago and am excited to share it with you all today. I’ve been busy baking off all my favorite seasonal flavors, including Apple Spice Cake. I thought the apple would pair perfectly with the caramel, as it does in a classic caramel-dipped apple treat. I decided to turn it up a notch with a sprinkle of salt, like a lot of the popular desserts out there that combine sweet and savory.

Salted Caramel Buttercream:

• 1 batch Italian Meringue Buttercream (see below)
• 1/4 cup (or more, to taste) Smucker’s Caramel Sundae Syrup
• 3 tablespoons dark corn syrup
• dash of salt (to taste), or top with a sprinkle of sea salt flakes

• 2 cups granulated sugar
• 1/2 cup water
• 6 ounces egg whites
• 6 sticks unsalted butter
• 2 teaspoons vanilla extract

Follow my instructions for Italian Meringue Buttercream here!