blackberry cake with raspberry filling

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I require a weekend for my birthday. Not a week, certainly not a month, just two days and one evening to do as many as my favorite things as possible and as few of my least favorite things. So wine and a new novel are in; laundry is most definitely out.

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Baking and eating my birthday cake is in, but I was really on top of things this year and did all the steps I don’t like so much beforehand. That includes digging around in the messy, nearly unreachable cabinet for pans, lining the pans, and pureeing and straining the fruit. All that was left to do on my actual birthday was add things to the mixer and nibble on frosting while assembling the cake.

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I’d originally made this cake for a friend’s bridal shower, but there were two issues: 1) I only got one piece, and 2) I didn’t save any for Dave. He’s pretty adamant about not being a dessert guy and even less so a cake guy, but our friends had such good things to say about the cake after the party that he was sorry he missed it.

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So choosing this year’s birthday cake wasn’t a hard decision. Making the cake wasn’t hard either, since I’d left only my favorite parts of baking for my birthday itself. I made a small cake, but I had just enough to last for my entire birthday weekend. Cake everyday is definitely on the list for an awesome birthday.

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Printer Friendly Recipe
Blackberry Cake with Raspberry Filling and Cream Cheese Frosting (cake adapted from Cook’s Illustrated White Cake recipe; filling is just barely adapted from Cook’s Illustrated Raspberry Coulis)

The bride’s wedding colors are Tiffany blue and red, so I originally made a blackberry cake hoping that it would turn out blue, like Elly’s, with raspberry filling as the red. I ended up with a purple cake with pink filling, but no one complained. However, you could mix this up with other berries – blackberries, raspberries, blueberries, or strawberries can be used in both the cake and the filling. Fresh or frozen and thawed berries can be used.

I made a three-layer cake for my birthday, and a four-layer cake for the shower, which I preferred. I love the raspberry filling, so an extra layer of it is very welcome.

For heavy decorations like the roses, increase the frosting recipe by 50% (using 12 tablespoons butter, 12 ounces cream cheese, and 6 cups powdered sugar).

Cake:
¾ cup pureed and strained blackberries (from 8 ounces of blackberries)
⅓ cup milk, at room temperature
1 teaspoon vanilla extract
2¼ (9 ounces) cups cake flour
3 teaspoons baking powder
12 tablespoons unsalted butter, at room temperature
1½ cups (10.5 ounces) sugar
¾ teaspoon salt
4 egg whites, at room temperature

Raspberry Filling:
6 ounces fresh raspberries (or thawed if frozen)
2½ to 3½ tablespoons granulated sugar
pinch table salt
1 teaspoon lemon juice

Cream Cheese Frosting:
8 tablespoons (1 stick) butter, at room temperature
8 ounces cream cheese, at room temperature
pinch salt
2 teaspoons vanilla extract
4 cups powdered sugar

1. For the cake: Heat the oven to 350F. Spray two 8-inch round cake pans with baking spray (or grease and flour the pans). Line with parchment or waxed paper and grease the paper.

2. Using a blender, puree the blackberries. Transfer them to a fine-mesh strainer set over a small bowl; use a spoon or rubber spatula to press the liquid through the strainer, discarding the seeds. Measure ¾ cup of puree. Stir the milk and vanilla extract into the blackberry puree. In a separate small bowl, combine the flour and baking powder.

3. Place the butter, sugar, and salt in the bowl of an electric mixer fitted with the paddle attachment (or a large bowl if using a hand mixer). Beat on medium speed for 2 minutes, until light and fluffy. Add the egg whites one at a time, beating well after each addition. Reduce the mixer speed to low and add one-third of the flour mixture, followed immediately by half of the blackberry mixture, mixing just until incorporated. Repeat with another third of the flour and the rest of the blackberry puree, then the last of the flour. Scrape down the sides of the bowl and mix on medium-low speed for 15 seconds longer.

4. Divide the cake between the prepared pans. Bake for 22 to 28 minutes, or until a cake tester or wooden toothpick inserted into the center comes out clean. Allow the layers to cool in the pans for 5 to 10 minutes. Invert and turn out onto wire racks and peel off the paper liners. Let stand until completely cooled before assembling the cake, at least one hour.

5. For the filling: In a medium saucepan, bring the raspberries, 1 teaspoon water, 2½ tablespoons sugar, and salt to bare simmer over medium heat, stirring occasionally; cook until the sugar is dissolved and the berries are heated through, about 1 minute longer. Transfer the mixture to the blender; puree until smooth, about 20 seconds. Strain through a fine-mesh strainer into a small bowl, pressing and stirring the puree with a rubber spatula to extract as much seedless puree as possible. (there’s no need to wash either the blender or the strainer between the blackberries and the raspberries.) Stir in the lemon juice and additional sugar, if desired. Cover with plastic wrap and refrigerate until cold, at least 1 hour. Stir to recombine before serving. Can be refrigerated in airtight container for up to 4 days.

6. For the frosting: Place the butter, cream cheese, and salt in the (clean) bowl of an electric mixer fitted with the paddle attachment; beat on medium speed until smooth. Switch to the whisk attachment; on low speed, gradually add the powdered sugar, beating until it’s just incorporated. Increase the speed to high and beat for 5 minutes, scraping down the sides of the bowl as necessary.

7. To assemble: To make the cakes easier to handle, wrap each tightly in plastic wrap and chill for at least an hour or up to overnight. Working with one cake at a time, unwrap it and use a serrated bread knife to cut the cakes horizontally in half. If you’re using a cake board, put a small spoonful of frosting in the center of it to glue the cake to the board; if you’re not using a cake board, line the perimeter of your serving dish with strips of wax paper, then put a small spoonful of frosting in the center of the serving dish. Center a layer of cake over the frosting, cut side down. Spread a thin layer of cream cheese frosting over the cake layer. Spoon 3 tablespoons of raspberry filling over the frosting, spreading it to within about an inch of the edge. Center another cake layer over the filling, cut side-down. Repeat the layering of frosting, filling, and cake twice more. Spread a thin layer of frosting evenly over the top and sides of the cake to seal in crumbs. If the layers slide around while you’re spreading the frosting, push wooden skewers from the top to the bottom of the cake in three places to secure the layers. Chill the cake, uncovered, for 30 minutes to 2 hours to set the frosting. Remove the skewers if necessary, then spread the remaining cream cheese frosting evenly over the top and sides of the cake, decorating as desired. Either transfer the cake on the cake board to a serving platter, or carefully remove the strips of wax paper to leave a clean serving platter around the sides of the cake.

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margarita cupcakes

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I haven’t really been drinking margaritas lately, since we’ve moved from daiquiris into experiments with all sorts of tiki drinks, but eating them is another thing. I hosted a taco bar party recently, where I supplied corn tortillas and beef barbacoa and everyone else brought sides or toppings. I thought about serving margaritas, but I wasn’t excited about squeezing a hundred limes; sangria for a crowd is a whole lot easier.

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But a taco party without margaritas in any form just isn’t right, so we’d have them for dessert instead. This is a white cupcake flavored with lime zest, then brushed very liberally with a mixture of tequila and orange liqueur. The buttercream, light and airy swiss meringue, is flavored with more lime juice and more tequila.

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I’ve found it’s nearly impossible to get the flavor of liquor in the batter to come across after a dessert is baked (bourbon pound cake seems to be an exception), so I don’t even attempt that here, just brushing – and then brushing some more, and then more – the baked cakes with liquor. The cupcakes aren’t so strong that you’ll gag on the fumes, but they do have a hint of bite to them, just like the best margaritas. And I had way more fun making cupcakes and frosting than I would have had squeezing lime after lime after lime.

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Printer Friendly Recipe
Margarita Cupcakes (adapted from Dorie Greenspan’s Perfect Party Cake from Baking: From my Home to Yours)

Makes 24 cupcakes

It seems like a lot of liquor to brush into the cupcakes, but trust me that you will use it all, and the cupcakes won’t be soggy.

Cupcakes:
3¼ cups plus 2 tablespoons (13.5 ounces) cake flour
1½ teaspoons baking powder
¼ teaspoon baking soda
1 teaspoon salt
1 cup plain yogurt
6 large egg whites
2¼ cups (15.75 ounces) granulated sugar
1 tablespoon grated lime zest
12 tablespoons (1½ stick) unsalted butter, at room temperature
2 tablespoons lime juice
6 tablespoons tequila
3 tablespoons orange liqueur

Buttercream:
1 cup (7 ounces) granulated sugar
4 large egg whites
pinch salt
24 tablespoons (3 sticks) unsalted butter, at room temperature
4 tablespoons fresh lime juice (from 2 limes)
2 tablespoons tequila

1. For the cupcakes: Center a rack in the oven and preheat the oven to 350 degrees F. Line 24 cupcake cups with liners. Sift together the flour, baking powder and salt. Whisk together the buttermilk and egg whites in a medium bowl.

2. Put the sugar and lime zest in a mixer bowl mix with paddle attachment until the sugar is moist and fragrant. Add the butter and beat at medium speed for a full 3 minutes, until the butter and sugar are very light. Beat in the lime juice, then add one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs, beating until the batter is homogeneous, then add the last of the dry ingredients. Finally, give the batter a good 2-minute beating to ensure that it is thoroughly mixed and well aerated.

3. Divide batter among cupcake liners, filling them ⅔ to ¾ of the way. Bake until a toothpick inserted into the center of a cupcake comes out clean, 18-24 minutes, rotating the pans once front to back if your oven bakes unevenly. Transfer the pans to wire racks; cool about 5 minutes, them remove the cupcakes. Cool cupcakes completely on a rack before frosting.

4. Combine the tequila and orange liqueur in a small dish. Using a toothpick or skewer, poke about 10 holes in the top of each cupcake, almost to the base. Brush with the alcohol mixture. Keep brushing the cupcakes until all the alcohol has been used.

5. For the buttercream: Combine the egg whites, sugar, and salt in a metal mixing bowl set over a pot of simmering water. Heat, whisking frequently, until the mixture reaches 160 degrees and the sugar has dissolved. Using the whisk attachment, beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 6 minutes. Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated. If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more. Stir in the lime juice and tequila; mix just until incorporated. Use a wide star tip to pipe frosting onto the cupcakes, garnishing with tiny lime wedges and lime zest.

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strawberry shortcake cupcakes

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I’ve had these cupcake wrappers for at least a year, maybe close to two years. But because they’re tulips, I was determined that I could only use them in the spring, and sometimes, a whole month or two can go by where I don’t think about cupcake wrappers. If that month is April and May, then it’s too late for tulips. Having actually remembered this year, I wanted to make the most springy cupcake I could.

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Strawberries are the obvious choice. And what dessert is more springy than strawberry shortcake?

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This isn’t too different than a cupcake adaptation of this strawberry cream cake, but the cake portion of that recipe is meant to be dense enough to stand up to layers of strawberries and whipped cream. I wanted something fluffier, so I started with my favorite basic vanilla cake. The filling in that strawberry cream cake would be perfect for adding to the middle of cupcakes, because the strawberries are minced and juicy, just right for maximizing the flavor they can contribute in just a small hole in the middle of each cupcake.

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The topping is perfect as well, since the cream cheese stabilizes the whipped cream enough to mound on top of each cupcake. With a slice of strawberry over the hole filled with strawberries to even out the top of the cupcake, plus more fresh strawberries on top, there were plenty of berries to balance the cake and rich cream topping. It was a perfect combination.  Tulips and strawberries, what’s better than that for spring?

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Strawberry Shortcake Cupcakes (cake adapted from Confections of a Foodie Bride; filling and topping adapted from Cook’s Illustrated’s Strawberry Cream Cake)

24 cupcakes

Vanilla cupcakes:
3 cups (12 ounces) cake flour
1 tablespoon baking powder
1 teaspoon salt
16 tablespoons (2 sticks) unsalted butter, at room temperature
2 cups (14 ounces) sugar
4 large eggs, at room temperature
1¼ cups buttermilk, at room temperature
1 tablespoon vanilla extract

Strawberry filling:
8 ounces fresh strawberries (about ½ quart), washed, dried, and stemmed
1 tablespoon sugar
½ tablespoon Kirsch or port
Pinch table salt

Whipped cream topping:
8 ounces cream cheese, room temperature
½ cup (3.5 ounces) sugar
1 teaspoon vanilla extract
pinch table salt
2 cups heavy cream

6-8 strawberries, sliced crosswise into rounds
additional strawberries for garnish

1. For the cupcakes: Preheat the oven to 350°F. Line two cupcake pans with paper liners. In a medium bowl, combine the cake flour and baking powder.

2. Place the butter and salt in the bowl of an electric mixer fitted with the paddle attachment (or a large bowl if using a hand mixer). Beat on medium-high speed for 3 minutes, until light and creamy in color, scraping the sides of the bowl as necessary.

3. Gradually add the sugar to the butter mixture, beating until fluffy. Add the eggs one at a time, beating until incorporated. Combine the buttermilk and the vanilla extract in a liquid measuring cup. With the mixer on low speed, add one-third of the flour mixture, followed immediately by half of the buttermilk, mixing just until incorporated. Repeat with another third of the flour and the rest of the buttermilk, then the last of the flour. Mix for 15 seconds longer.

4. Divide the batter between the prepared paper liners, filling each about two-thirds of the way full. Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pans for 5 minutes, then transfer to a cooling rack to cool completely.

5. For the filling: Quarter the berries; toss with sugar in a medium bowl and let sit 1 hour, stirring occasionally. Strain the juices from the berries and reserve (you should have about ¼ cup). In the workbowl of a food processor fitted with the metal blade, give the macerated berries five 1-second pulses (you should have about ¾ cup). In a small saucepan over medium-high heat, simmer the reserved juices and Kirsch until the mixture is syrupy and reduced to about 1½ tablespoons, 3 to 5 minutes. Pour the reduced syrup over the macerated berries, add a pinch of salt, and toss to combine.

6. For the topping: When the cake has cooled, place the cream cheese, sugar, vanilla, and salt in the bowl of a standing mixer fitted with the whisk attachment. Whisk at medium-high speed until light and fluffy, 1 to 2 minutes, scraping down the bowl with a rubber spatula as needed. Reduce the speed to low and add the heavy cream in a slow, steady stream; when it’s almost fully combined, increase the speed to medium-high and beat until the mixture holds stiff peaks, 2 to 2½ minutes more, scraping the bowl as needed (you should have about 4½ cups).

7. To assemble: With a paring knife, carve a cone out of the center of each cupcake. Use a slotted spoon to transfer some strawberry filling to the cavity; top each hole with a round slice of strawberry. Frost the cupcakes; garnish with additional strawberries. If not serving within about an hour, refrigerate for up to 8 hours. Let stand at room temperature for at least 30 minutes or up to an hour before serving (otherwise, the cake will seem hard and stale).

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chocolate stout cake

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We celebrated my friend’s 40th birthday by eating meat and drinking beer. He’s a hunter with friends who are hunters, so we had two types of venison, Barbary sheep, rabbit, quail, partridge, and dove. We also compared ten different stouts. It was a nice manly birthday party.

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Obviously chocolate stout cake is the perfect birthday cake for Game and Stout Night. (And just wait until I tell you about the perfect ice cream for Game and Stout Night.) For one thing, a glazed bundt cake is simple to put together compared to a layered, filled, iced, and decorated cake, which was good because I also contributed baguettes, ravioli filled with homemade venison sausage, and ice cream.

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Small slices of bundt cake are also easier to handle than a triple-layer wedge of cake when you’ve been eating meat and drinking heavy beer all night. But there’s a lot of flavor packed into a small serving, with lots of rich chocolate and a hint of bitterness from the stout and the espresso powder in the glaze. I left the leftovers with the hosts, and I was so annoyed the next morning when I didn’t have any cake to eat with my coffee, but at least it was the perfect cake for Game and Stout Night.

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Printer Friendly Recipe
Chocolate Stout Cake (via Bon Appetit via Smitten Kitchen)

Cake:
2 cups (9.6 ounces) all-purpose flour
2 cups (14 ounces) granulated sugar
1½ teaspoons baking soda
¾ teaspoon salt
1 cup stout (such as Guinness)
16 tablespoons (2 sticks) unsalted butter
¾ cup unsweetened cocoa powder (preferably Dutch-process)
2 large eggs, room temperature
⅔ cup sour cream

Glaze:
6 ounces good semisweet chocolate, chopped
6 tablespoons heavy cream
¾ teaspoon espresso powder

1. For the cake: Heat the oven to 350 degrees. Spray a bundt pan with baking spray, or spray with cooking spray and then dust with flour. In a small bowl, whisk together the flour, sugar, baking soda, and salt.

2. In a medium saucepan over medium heat, heat the stout and butter together until the mixture comes to a simmer; add the cocoa powder and whisk until smooth; set aside to cool slightly.

3. In a large bowl, whisk the eggs and sour cream until smooth. Slowly whisk in the stout mixture. Add the flour mixture; using a rubber spatula, fold the flour into the batter until just combined. Pour the batter into the prepared pan and smooth the top.

4. Bake until a toothpick inserted into the center of the cake comes out clean, 50 to 60 minutes. Cool the cake on a rack for 10 minutes, then invert onto the rack to cool completely.

5. For the glaze: In a heatproof bowl set over a saucepan containing 1 inch of simmering water, melt the chocolate, cream, and espresso powder until smooth and glossy. Drizzle over cooled cake.

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triple chocolate cupcake comparison

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left – annie; right – josie

Annie and Josie, two peas in a pod as usual, published chocolate cupcakes with chocolate ganache and chocolate frosting within a week of each other. They differed, however, on the recipes they used. Josie chose the recently published Cook’s Illustrated recipe, while Annie went a different direction with a combination of Martha Stewart’s cake recipe filled with Dorie Greenspan’s ganache recipe and frosted with Martha Stewart’s recipe.

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annie

Clearly, as I said four years ago, a comparison was in order. There were two main differences between the recipes – the cake recipe itself, including the ingredients and the mixing method, and the way the ganache is added to the cake. I did not compare the frosting recipes associated with each cupcake recipe, because I did that in a past comparison it was late and I was tired and I ran out of chocolate.

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annie

Annie – This cupcake starts out in an usual way, in that the butter is melted with the sugar, and then that mixture is beaten together. The rest goes like most cake batters do – an egg is added, then a mixture of cocoa and hot water, and finally the dry ingredients alternating with the wet ingredient, in this case sour cream. The only source of chocolate is cocoa. A hole is carved out of the baked cupcakes and is filled with ganache.

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annie

Josie – The wet ingredients and chocolatey ingredients (cocoa and bittersweet chocolate, plus coffee) are whisked together, then the dry ingredients are added. The batter is divided between the muffin cups, and then, before baking, the ganache is placed on top of the cupcakes (see photo of ganache looking either like poop or intestines; I’m sorry).

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josie

This was the first time I’ve brought a comparison to work and had my coworkers vote, but I loved it – and I suspect they didn’t mind either. The overwhelming favorite was the recipe from Annie’s blog. There were a couple complaints of bitterness in the recipe from Josie’s blog (Cook’s Illustrated’s recipe), which could be due to the coffee.

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left – josie; right – annie; no filling in either

The real key though was adding ganache to the center of the cupcake after it was baked; people loved that chunk of chocolate in the middle of the chocolate cupcake. When the ganache was added before baking, it seemed to meld into the cupcake itself. You can see that there’s no distinct ganache in the finished cupcake, but I assure you that it was added.

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left – annie; right – josie; both with fillings

I’m so glad to have a clear winner in a comparison post for once, although, let’s face it, with this much chocolate in the kitchen, my coworkers were the real winners. As with almost all comparisons I do, both recipes were stars, which is why having the side-by-side is so helpful.  The real lesson seems to be to add ganache to a baked cupcake for the ultimate chocolatey experience.  Josie and Annie, thanks for two great very chocolately recipes.

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Printer Friendly Recipe
Triple Chocolate Cupcakes (rewritten from Annie’s Eats, cake adapted from Martha Stewart, ganache adapted from Dorie Greenspan)

12 to 14 cupcakes

For the cupcakes:
¼ cup plus 2 tablespoons unsweetened Dutch-process cocoa powder
¼ cup plus 2 tablespoons hot water
1½ cups (7.2 ounces) all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon table salt
12 tablespoons (1½ sticks) unsalted butter
1 cup plus 2 tablespoons (7.85 ounces) granulated sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
½ cup sour cream, at room temperature

For the ganache filling:
½ cup plus 1 tablespoon heavy cream
4 ounces bittersweet chocolate, finely chopped
2 tablespoons unsalted butter, cut into 4 pieces, at room temperature

1. For the cake: Adjust a rack to the middle position and heat the oven to 350 degrees. Line a 12-cup muffin pan with paper liners. In a small bowl or measuring cup, whisk together the cocoa and water. In a medium bowl, mix the flour, baking soda, baking powder, and salt.

2. In a medium saucepan, melt the butter, then stir in the sugar. Transfer the mixture to the bowl of a mixer fitted with the paddle attachment (or a large bowl with a handheld mixer) and beat on medium-low speed until cooled to room temperature, 4-5 minutes. Add the eggs, one at a time, then beat in the vanilla and cocoa mixture. Reduce the mixer speed to low and add one-third of the dry ingredients, followed by half of the sour cream. Repeat with another third of the dry ingredients, the remaining sour cream, and the remaining dry ingredients, beating just until combined.

3. Divide the batter between the prepared cupcake liners. Bake until a toothpick inserted into a cupcake comes out clean, 18 to 20 minutes. Transfer the pan to a wire rack; after five minutes, remove the cupcakes from the pan and let cool completely on a wire rack before filling and frosting.

4. For the ganache: In small saucepan, heat the cream until it just simmers; pour it over the chocolate. Let set about one minute, the whisk to combine. Whisk in the butter. Chill, uncovered, until solid but not hard, stirring occasionally, about 20 minutes.

5. Use a paring knife to remove a 1½ inch-diameter cone from the center of each cupcake. Cut off the bottom of each cone and discard. Fill the well will ganache, then cover with the top of each cone. Frost as desired.

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josie

Printer Friendly Recipe
Ultimate Chocolate Cupcakes (from Cook’s Illustrated via Pink Parsley)

12 cupcakes

Ganache Filling
2 ounces bittersweet chocolate, chopped fine
¼ cup heavy cream
1 tablespoon confectioners’ sugar

Chocolate Cupcakes
3 ounces bittersweet chocolate, chopped fine
⅓ cup (1 ounce) Dutch-processed cocoa
¾ cup hot coffee
¾ cup (4⅛ ounces) bread flour
¾ cup (5¼ ounces) granulated sugar
½ teaspoon table salt
½ teaspoon baking soda
6 tablespoons vegetable oil
2 large eggs
2 teaspoons white vinegar
1 teaspoon vanilla extract

1. For ganache filling: Place chocolate, cream, and confectioners’ sugar in medium microwave-safe bowl. Heat in microwave on high power until mixture is warm to touch, 20 to 30 seconds. Whisk until smooth; transfer bowl to refrigerator and let stand until just chilled, no longer than 30 minutes.

2. For cupcakes: Adjust oven rack to middle position and heat oven to 350 degrees. Line standard-size muffin pan (cups have ½-cup capacity) with baking-cup liners. Place chocolate and cocoa in medium bowl. Pour hot coffee over mixture and whisk until smooth. Set in refrigerator to cool completely, about 20 minutes. Whisk flour, sugar, salt, and baking soda together in medium bowl; set aside.

3. Whisk oil, eggs, vinegar, and vanilla into cooled chocolate-cocoa mixture until smooth. Add flour mixture and whisk until smooth.

4. Divide batter evenly among muffin pan cups. Place one slightly rounded teaspoon ganache filling on top of each cupcake. Bake until cupcakes are set and just firm to touch, 17 to 19 minutes. Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 10 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before frosting, about 1 hour.

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pumpkin chocolate chip bars

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I try to bring something for my coworkers to snack on once a week. Sometimes I feel guilty for ruining people’s diets, but mostly people seem to appreciate it, and, honestly, I don’t do it for them. I do it so I get to do some baking without doing lots of eating.

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Although squeezing baking into a weeknight isn’t always so easy. By the time we get home, work out, make and eat dinner, and maybe fold some laundry, there isn’t a lot of leftover time. I usually end up staying up later those nights, not to mention making us late for work the next morning while I garnish or cut into squares or whatever each particular dessert requires.

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Recipes like this one make it easy.  It’s mixed like a basic cookie dough, butter then sugar then eggs, half a can of pumpkin, stir in a bag of chocolate chips. There are no individual cookies to scoop, no fillings or toppings, just spread the batter in a pan and bake. And, most importantly, the bars that come out of the oven are soft and tender, pumpkiny and chocolately, and perfectly sized for someone to grab a quick square with their morning coffee.

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Printer Friendly Recipe
Pumpkin Chocolate Chip Bars (adapted from Martha Stewart via Sparks from the Kitchen)

2 cups (9.6 ounces) all-purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
¾ teaspoon salt
1¼ cups (8.75 ounces) sugar
1 large egg
2 teaspoons vanilla extract
1 cup canned pumpkin puree
1 package (12 ounces) semisweet chocolate chips

1. Heat oven to 350 degrees. Spray a 9-by-13-inch baking pan with cooking spray. In a medium-sized bowl, combine the flour, spices, and baking soda.

2. Place the butter in the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl if you’re using a hand-held mixer). Beat the butter on medium-low speed until it’s smooth, then add the salt and sugar. Continue beating on medium-low until the mixture is light and fluffy, about 2 minutes, scraping the sides of the bowl as needed. With the mixer running, add the egg, then the vanilla. Beat in the pumpkin until blended. Reduce the mixer speed to low and gradually add the flour mixture, mixing just until evenly combined. Stir in the chocolate chips.

3. Spread the batter evenly in the prepared pan. Bake until a toothpick inserted into the center of the pan comes out dry, 35 to 40 minutes. Transfer to a wire rack to cool completely before serving.

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almond lemon cream cheese coffee cake

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I’ve gotten in the habit of eating just crumbs of each treat I bake. This sounds stingier than it is. While the goal really is to limit my indulging, what inevitably happens is that I “accidentally” create crumbs. Maybe one square of a bar cookie is too rectangular compared to the rest; I better shave a sliver off. Or maybe, in the work kitchen, someone only ate half a cookie (always the same person, and she usually comes back for the other half soon enough); that doesn’t look appetizing, so I’d better eat the other half. Oops, while I was cutting slices of cake, a whole chunk fell off this one; there’s no size limit on crumb, so it counts and I get to eat it.

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The result is that I eat more and enjoy it less. Instead, I’ve started cutting myself a serving and setting it aside until I get home from work, so I can sit down and truly savor it. That’s exactly what I did with this cake, and I was so excited to get home at eat my slice. Especially once my coworkers started coming by my office to rave about how good the cake was. This went faster than anything I’ve ever brought in!

Which, unfortunately, means it was gone by the time I found out that Dave had eaten my piece – in addition to the piece he’d already grabbed from the office kitchen. Oh, I know, it sounds terrible, but as much as I wanted to give him the guilt trip to end all guilt trips, the fact is that it wasn’t exactly his fault. I’d cut my slice and then set it on the counter too close to where he was laying out his lunch. He thought I put it there for him. Still, I was very, very sad.

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This did not stop the stream of coworkers telling me how good the cake was. Obviously I needed to make it again, so I did, less than a week later (I would have made it that very night if I’d had time!), and this time I hid my slice so there’d be no confusion. And it was as good as they said – Buttery and sweet, lemon-scented, some crunchy bites with almonds, and of course my favorite was the streak of cheesecake through the middle. It all worked out in the end, but I definitely learned a lesson.

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Printer Friendly Recipe
Lemon Almond Cream Cheese Coffee Cake (from Cook’s Illustrated)

I made almost no changes to the original recipe. I did substitute ¼ cup Greek yogurt for ¼ cup of the sour cream. Also, my tube pan has a detachable bottom, so I removed the sides, and then the cake was kind of stuck on the bottom portion with the center tube. The cake was too delicate to lift off of the bottom. I ended up chilling the cake overnight and removing the cake from the base in the morning, when it was firm. Then I let it warm up before serving.

Lemon sugar-almond topping:
¼ cup (1.75 ounces) sugar
1½ teaspoons finely grated zest from 1 lemon
½ cup sliced almonds

Cake:
2¼ cups (11¼ ounces) unbleached all-purpose flour
1⅛ teaspoons baking powder
1⅛ teaspoons baking soda
1 teaspoon table salt
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter, softened but still cool
1 cup plus 7 tablespoons sugar
1 tablespoon finely grated zest plus 4 teaspoons juice from 1 to 2 lemons
4 large eggs
5 teaspoons vanilla extract
1¼ cups sour cream
8 ounces cream cheese, softened

1. For the topping: Adjust an oven rack to the middle position and heat the oven to 350 degrees. Stir together the sugar and lemon zest in a small bowl until combined and the sugar is moistened. Stir in the almonds; set aside.

2. For the cake: Spray a 10-inch tube pan with nonstick cooking spray. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl; set aside. In a stand mixer fitted with the paddle attachment, beat the butter, 1 cup plus 2 tablespoons sugar (7.875 ounces), and the lemon zest at medium speed until light and fluffy, about 3 minutes, scraping down the sides and bottom of the bowl with a rubber spatula. Add the eggs 1 at a time, beating well after each addition, about 20 seconds, and scraping down the beater and sides of bowl as necessary. Add 4 teaspoons vanilla and mix to combine. Reduce the speed to low and add one-third of the flour mixture, followed by half of the sour cream, mixing until incorporated after each addition, 5 to 10 seconds. Repeat, using half of the remaining flour mixture and all of the remaining sour cream. Scrape the bowl and add the remaining flour mixture; mix at low speed until the batter is thoroughly combined, about 10 seconds. Remove the bowl from the mixer and fold the batter once or twice with a rubber spatula to incorporate any remaining flour.

3. Reserve 1¼ cups batter and set aside. Spoon the remaining batter into the prepared pan and smooth the top. Return the now-empty bowl to the mixer and beat the cream cheese, remaining 5 tablespoons sugar, lemon juice, and remaining teaspoon vanilla on medium speed until smooth and slightly lightened, about 1 minute. Add ¼ cup of the reserved batter and mix until incorporated. Spoon the cheese filling mixture evenly over the batter, keeping the filling about 1 inch from the edges of the pan; smooth the top. Spread the remaining cup of reserved batter over the filling and smooth the top. With a butter knife or offset spatula, gently swirl the filling into the batter using a figure-8 motion, being careful to not drag the filling to the bottom or edges of pan. Firmly tap the pan on the counter 2 or 3 times to dislodge any bubbles. Sprinkle the lemon sugar-almond topping evenly over the batter and gently press into batter to adhere.

4. Bake until the top is golden and just firm, and a long skewer inserted into cake comes out clean (skewer will be wet if inserted into cheese filling), 45 to 50 minutes. Remove the pan from the oven and firmly tap on counter 2 or 3 times (the top of the cake may sink slightly). Cool the cake in the pan on a wire rack for 1 hour. Gently invert the cake onto a rimmed baking sheet (the cake will be topping-side down); remove the tube pan, place a wire rack on top of the cake, and invert the cake sugar-side up. Cool to room temperature, about 1½ hours. Cut into slices and serve.

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mixed berry buttermilk bundt cake

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If Labor Day is the last hurrah of summer and fall officially starts September 23, what does that make the rest of September? It’s getting darker, but the leaves aren’t changing yet, and tomatoes are really picking up this time of year. Plus, there was a 2-for-1 sale on berries at the grocery store this week!

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I didn’t intend to add even more berries than the recipe calls for, but I confess I got carried away by the sale. Somehow, I ended up with at least three times more berries than this cake required. Adding an extra cup to the cake didn’t make a dent in the excess, but I couldn’t resist.

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And then I was at the store a few days later, and they announced that berries were on an even better sale! It was so hard to resist, but we hadn’t finished the last batch!  Maybe I need to make more cake, before the last vestiges of summer are gone.

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Printer Friendly Recipe
Mixed Berry Buttermilk Bundt Cake (adapted from Cory Schreiber and Julie Richardson’s Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More via Smitten Kitchen)

Cake:
2½ cups (12 ounces) plus 2 tablespoons all-purpose flour
2 teaspoons baking powder
16 tablespoons (2 sticks) unsalted butter, at room temperature
zest of 1 lemon
1 teaspoon table salt
1¾ cups (12.25 ounces) granulated sugar
3 large eggs, room temperature
½ teaspoon vanilla extract
¾ cup buttermilk, room temperature
3 to 4 cups (12 to 16 ounces) mixed berries

Glaze:
1½ cups (6 ounces) powdered or confections’ sugar
juice of 1 lemon
1 tablespoon unsalted butter, very soft

1. Heat the oven to 350 degrees. Grease and flour a Bundt pan or spray with baking spray. In a medium bowl, combine the flour and baking powder.

2. Place the butter, lemon zest, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed for 3 minutes, until light and creamy in color. Mix in the eggs one at a time, until incorporated, then add the vanilla. With the mixer on low speed, add one-third of the flour mixture, followed immediately by half of the buttermilk, mixing just until incorporated. Repeat with another third of the flour and the rest of the buttermilk, then the last of the flour. Scrape down the sides of the bowl and mix for 15 seconds longer. Carefully fold in the berries.

3. Transfer the batter to the prepared baking pan, smoothing the top. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool.

4. Combine the powdered sugar, lemon juice, and butter; whisk until smooth. Spoon over the cooled cake.

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chocolate chip cookie dough cupcakes

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I might have mentioned, once or twice, that I am a fan of cookie dough. Any cookie is good, but chocolate chip is the best. And not any of those new recipes that are based on melted butter, those make greasy dough. I want the classic light and fluffy, pale, grainy dough. For me, the chocolate chips are mostly a distraction, but I figure they’re part of the package.

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But it’s my birthday, and I guess chocolate chip cookie dough is not an appropriate celebratory dessert to share. I figured these were the next best thing. A yellow cake adapted with extra brown sugar and chocolate chips, an eggless cookie dough filling, frosting with brown sugar and even raw flour, all topped off with the most adorable chocolate chip cookies you’ve ever seen. Do you know how many opportunities this was to eat something resembling chocolate chip cookie dough? A lot.

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I have to admit that my favorite part was the filling – pure dough, with none of this cake distraction. The frosting was impressive too, the raw flour and brown sugar really made it resemble cookie dough. It was pretty much the perfect birthday cake for me, especially because there’s extra filling in the fridge for the rest of the weekend.

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Printer Friendly Recipe
Chocolate Chip Cookie Dough Cupcakes (adapted from Annie’s Eats and Martha Stewart’s Yellow Cake recipe)

Makes 30 cupcakes

I baked the cookies a week early and froze them. I made the filling two days early. I made the cupcakes the night before, then filled, frosted, and garnished them the morning before I served them.

For the cake:
1½ cups (7.2 ounces) all-purpose flour
1½ cups (6 ounces) cake flour
2 teaspoons baking powder
½ teaspoon baking soda
12 tablespoons (1½ sticks) unsalted butter, softened
1¼ cups (8.75 ounces) brown sugar
½ cup (3.5 ounces) granulated sugar
1 teaspoon salt
4 large eggs, at room temperature
¼ cup canola oil
2 teaspoons vanilla extract
1¼ cups buttermilk, room temperature
1 cup (6 ounces) chocolate chips

For the filling:
8 tablespoons (1 stick) unsalted butter
½ teaspoon salt
½ cup (3.5 ounces) brown sugar
¼ cup (1.75 ounces) granulated sugar
2 tablespoons milk
1 teaspoon vanilla extract
1 cup plus 2 tablespoons (5.6 ounces) cups all-purpose flour
½ teaspoon baking soda
1 cup (6 ounces) chocolate chips

For the frosting:
16 tablespoons (2 sticks) unsalted butter, at room temperature
½ teaspoon salt
½ cup (3.5 ounces) light brown sugar, packed
2 cups (8 ounces) confectioners’ sugar
⅔ cup (3.2 ounces) all-purpose flour
2 teaspoons vanilla extract

For the garnish:
mini chocolate chip cookies (optional)
chocolate chips (optional)

1. For the cake: Adjust an oven rack to the middle position; heat the oven to 350 degrees. Line 24 muffin wells with paper cups. In a medium bowl, whisk together the flours, baking powder, and baking soda.

2. In a stand mixer fitted with the paddle attachment (or a large bowl if using a hand-held mixer), beat the butter, sugars, and salt on medium speed until light and fluffy, about 2 minutes, scraping down the sides of the bowl as necessary. Add the eggs one at a time, beating well after each addition, then mix in the oil and vanilla. Reduce the mixer speed to low; add the dry ingredients in three additions, alternating with the buttermilk and ending with the dry ingredients. Beat each addition just until incorporated. Stir in the chocolate chips.

3. Divide the batter between the prepared muffin cups, filling each cup about two-thirds full. Bake for 16-20 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Transfer the pan to a wire rack to cool. Remove the cupcakes from the pan after 5 minutes. Cool completely before filling and frosting.

4. For the filling: In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a stand mixer), beat the butter, salt, and sugars on medium speed until light and fluffy, 1-2 minutes. Add the egg, beating until incorporated, then mix in the vanilla. Reduce the mixer speed to low and gradually add the flour, mixing just until incorporated. Stir in the chocolate chips.

5. For the frosting: In a standing mixer fitted with the whisk attachment, beat the butter at medium-high speed until smooth, about 20 seconds. Add the brown sugar and salt; beat at medium speed until pale and fluffy. Reduce the speed to low and slowly add the confectioners’ sugar and flour; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape the bowl, add the vanilla, and beat at medium speed until incorporated, about 10 seconds, then increase the speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down the bowl once or twice.

6. To assemble: Use a paring knife to carve a cone out of the center of each cupcake, leaving at least ¼-inch of cake on the bottom of the cupcakes. Fill each divot with filling. Frost the cupcakes, completely covering the filling. Garnish with cookies and additional chocolate chips, if desired.

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goat cheese almond strawberry cheesecake

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Sometimes you just nail it. I remember years ago, when I was barely starting to get into making rustic breads, I baked the best baguettes I’d ever made. I don’t remember what meal I cooked to serve with the bread, but I distinctly remember having leftovers of the main dish while we filled up on bread. Later, despite my best efforts, I was never able to reproduce that bread.

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Let’s hope this cheesecake doesn’t go the way of that bread, because I nailed it again and I definitely want it to be just as good next time. It might sound like an odd idea – how could goat cheese in cheesecake be even better than cream cheese? Honestly, I don’t know; I was trying to use up a big package of goat cheese.

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But, it was better. It was the best cheesecake I’ve ever made. Everyone who ate it raved; some said it was the best thing I’ve baked. Most said they wouldn’t have been able to taste the goat cheese if they hadn’t known it was there, and I agree; it was subtle, just a bit of extra tartness. The almond flavor wasn’t noticeable and even the strawberry was on the subtle side, but I’ll tell you this – there is not one thing I’d change about this, because it was perfection. And it had better be just as good, just as soft and creamy, next time I make it.

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Printer Friendly Recipe
Goat Cheese Almond Strawberry Cheesecake (adapted from Love and Olive Oil)

Crust:
8 ounces vanilla wafers, ground to make 2 cups crumbs
1 ounce (¼ cup) almond meal
pinch salt
5 tablespoons butter, melted

Filling:
2 (8-ounce) packages cream cheese, room temperature
8 ounces goat cheese, room temperature
1 cup (7 ounces) granulated sugar
⅛ teaspoon salt
¼ cup sour cream or Greek yogurt
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
½ teaspoon almond extract
3 eggs, room temperature
6 ounces whole fresh or frozen strawberries, thawed and drained if frozen, pureed

1. For the crust: Heat the oven to 350 degrees. Spray the bottom of a springform pan with nonstick spray. Either grind the cookies with a food processor or place them in a ziptop bag and crush with a rolling pin. Add the almond meal, salt, and butter to the crumbs and stir until evenly mixed. Press the crumbs into an even layer covering the bottom of the prepared pan.

2. Bake the crust for 10 minutes, or until fragrant. Let cool on a wire rack. Reduce the oven temperature to 300 degrees.

3. For the cheesecake: With a mixer fitted with the paddle attachment (or with a hand mixer), beat the cream cheese and goat cheese at medium-low speed until smooth. Add the sugar and salt; continue mixing for about 2 minutes, until the mixture is light and creamy. Add the sour cream and flour, then vanilla and almond extracts, and the eggs one a time, mixing just until each one is incorporated.

4. Pour ¾ of the batter into the cooled crust. Mix the strawberry puree into the remaining batter. Dollop it over the plain batter in the crust and use a butter knife to gently swirl it.

5. Bake for 55 to 65 minutes or until the top is just barely jiggly. Remove the cake from the oven and place on a wire rack; run a thin knife or spatula around the edge to release the cake from the sides of the pan. Let cool completely to room temperature, then cover with plastic wrap and refrigerate overnight before serving.

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