Cakes& Birthdays

So, for those of you who don’t know me, I used to have a huge love for cupcakes. Ok, I STILL love cupcakes. Ok, ok! I love cupcakes, cakes, brownies, ice cream, cookies, and duh pizza. In college I would make dozens of different cupcakes every week. Looking back, I think it was my way of dealing with stress and college ending and not knowing what to do with my life. Funny, nothing has really changed there. This last weekend, one of my close friends turned 25! Her boyfriend threw an awesome surprise party which had the birthday girl in tears—the reaction that should happen! For the festivities, I was asked to make the cupcakes. I was told there was going to be 10-15 (turns out there was close to 20), so I thought, why not cupcakes and a two layer cake and I am very, very happy I did! Instead of making the classic yellow cake with birthday frosting, I thought 25 is BIG. It say mature but still likes to drink bud lights and eat cold pizza on Saturday mornings. So I figured the best flavor would be a chocolate cake (neutral) with a salted caramel frosting (mature). A huge shout out to Joy the Baker, and the Homemade Decadence.
image (7)batter
cupcakesbatter and pancakescaramelmixture

Ingredients:

Cake Batter

  • 3 cups cake flour
  • ¾ cup unsweetened cocoa powder
  • 2 tsp baking powder
  • 1 ½ tsp baking soda
  • 1 tsp salt
  • 1 cup (2 sticks) unsalted butter
  • 1 ½ cups packed light brown sugar
  • 1 ½ cups sugar
  • 4 large eggs
  • 1 tbs pure vanilla extract
  • 2 cups buttermilk

Instructions:

  • Pre-heat oven to 350 degrees. Grease a 9-inch cake pan
  • Mix (whisk) together flour, baking soda, baking powder, cocoa powder, & salt together
  • With an electric mixer, blend together the butter and sugar. Wait till it gets nice a fluffy, and then add the eggs. Once the eggs are mixed in, add the vanilla.
  • Slowly mix in the flour mixture, awhile adding the buttermilk in between. Mix until combined.
  • Separate into separate cake pans
  • Bake for 20-25 minutes. Once the cake is finished, let the cake sit in the pan for 20 minutes before removing.

Salted Caramel Frosting

  • 1 cup (2 sticks) unsalted butter
  • 1 cup heavy cream
  • 2 tbs pure vanilla extract
  • 2 cups packed light brown sugar
  • 1 tsp salt
  • 6 to 7 cups confectioner’s sugar, sifted (I used 7 ½)

Instructions:

  • In a medium sauce pan over medium heat, combine the butter, brown sugar, cream, vanilla, and salt. Cook, and stir occasionally. Do this until the sugar melts and the mixture begins to simmer, about 4 minutes.
  • Bring the mixture to an electric mixture, add 3-4 cups of confectioner’s sugar and beat on medium speed. Add the rest of the confectioner’s sugar and continue to mix until fully combined and fluffy.
  • This mixture will be very light, thin, and glaze like. I put mine in the fridge for around 15 minutes to let it thicken up. Continue to mix it after you set it in the fridge.
    image (8)finish#rookiemistake make sure you have an awesome friend close by, so you can use her oven when yours decides to stop working!

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